Roasted Brussels Sprouts

Brussels, those much-maligned sprouts, are actually one of my favorite vegetables in the side-dish category. The secret is to roast them gently in the oven – they get beautifully browned and take on a nutty, almost sweet flavor.

Roasted Brussels Sprouts

Wash and trim about a pound of Brussels – cut off the tough portion of the stem and cut each in half (or quarters if they are large.) In a large bowl, toss the sprouts gently with a tablespoon of olive oil, and sprinkle them generously with salt and pepper. Spread them in a single layer in a large baking pan or dish, making sure most of them are turned cut-side down for best browning. Roast in a preheated 375° oven for 15 minutes or until well-browned and easily pierced with a fork.