Roasted Brussels Sprouts

Simple yet so flavorful

So many people I know hate Brussels sprouts. And I get it. I used to hate Brussels sprouts as a kid; it has a type of funk that is so hard to get rid of. Yet, if you prepare it well, Brussels sprouts become one of my favorite vegetables. I love ordering a Brussels sprout dish at a restaurant I frequent, where they deep fry the mini cabbages to crispiness and drench them in a delicious lemon sauce. What I prepared, on the other hand, is more for everyday eating. This recipe for Brussels sprouts is super simple and easy. All it takes is an oven to roast the veggies.

Ingredients

1 lb. of Brussels sprouts
Olive oil
Dried herbs of choice
Salt and pepper to taste

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Directions

1. Preheat the oven to 400 degrees F.

2. Prepare and cut the 1 lb. of Brussels sprouts in half.

3. Season generously with salt, pepper, and dried herbs of choice (I usually prefer to use thyme). I season the Brussels sprouts directly on the baking sheet.

4. Coat liberally with the olive oil and mix the Brussels sprouts so that they are thoroughly coated.

5. Place into the oven for 20 minutes. I like to start baking all of the Brussels sprouts with their cut sides facing up.

6. After 20 minutes, remove from oven and turn over each Brussels sprout so that their cut sides are now facing down, in contact with the baking sheet.

7. Bake for another 20 minutes or so until the Brussels sprouts are a golden brown.