As a kid, I was not crazy about vegetables - tomatoes, peas, spinach, and broccoli were all on my list to avoid. But I always liked brussel sprouts, for some reason.
I bought a bunch of the darling mini-cabbages at the farmers' market last week. I was trawling through the internet for a good, easy way to prepare them when I found this wonderfully simple recipe from The Barefoot Contessa Cookbook.
It is remarkably easy and delightfully tasty. I have not included any amounts as it's simple enough to adapt to however much or little you want to prepare - just use enough oil to coat the sprouts on all sides.
- Brussel sprouts, bottom ends trimmed and any brown or yellow leaves removed, and washed
- Olive oil
- Salt & pepper to taste
1. Preheat the oven to 400.
2. Toss the sprouts with the olive oil, salt, and pepper, and spread them in a single layer on a baking sheet or in a baking dish.
3. Roast for 45-50 minutes, turning them every 15-20 minutes.