Roasted Brussels Sprouts
Fall is time for fresh veggies, and I've been wanting Brussels Sprouts for awhile, so I came up with this. I know the time and temperature seem excessive, but believe me, you want them to look like this. The brown, almost black bits are sweet and yummy, and there's a perfect blend of salty and sweet. I have tried this with sea salt or regular salt, and Kosher is the best to use.
For a variation, you could sprinkle Parmesan cheese on them, or even toss them in Balsamic vinegar before roasting. Will be trying that next time! I hope you enjoy :)
- 1 lb Brussels Sprouts, trimmed & outer leaves removed
- 1 ½ T olive oil
- 1 T minced garlic
- 1 tsp Kosher salt
- 1 tsp fresh black pepper
1. Toss Brussels Sprouts in olive oil, garlic, salt and pepper.
2. Spread evenly on a baking sheet covered with foil and sprayed with cooking spray.
3. Bake at 400 degrees for 30 minutes or until they are slightly charred and caramelized, stirring every 5-7 minutes so they don’t burn. What you want is beautiful dark brown, almost black caramelization.