Simply Roasted Brussels Sprouts

This is my absolute favorite way to prepare brussels sprouts.

Simply Roasted Brussels Sprouts | spachethespatula.com #recipeI’m like 99% sure I can convince anyone that brussels sprouts are their new favorite vegetable, when prepared this way. I’m serious. You think you hate brussels sprouts? No. What you hate is the gross sulphur aroma and taste that overcooked, mushy brussels sprouts give off. These brussels sprouts are salty and crunchy and kind of the best thing ever.

Simply Roasted Brussels Sprouts | spachethespatula.com #recipe Simply Roasted Brussels Sprouts | spachethespatula.com #recipe Actually, if there is any veggie you think you don’t like, prepare it exactly like this, and it will probably change your mind (cauliflower, broccoli, asparagus, squash, kale, etc. are all delicious prepared this way).

This recipe, like most that I’m privy to, requires very little work on your part, but huge flavor pay off. If you want to get creative, try switching the thyme out for another herb, and/or add some garlic. Try using coconut oil instead of olive oil, or use a mixture of veggies. The options are endless, you guys.

Just as an FYI, between the two of us, Mikey and I can easily eat an entire pound of brussels sprouts. Not sure if this is entirely normal, haha, so I’ve set the “servings” at 2-4 to make up for the fact that I could be a sprout glutton.

Simply Roasted Brussels Sprouts | spachethespatula.com #recipe Simply Roasted Brussels Sprouts | spachethespatula.com #recipe

Simply Roasted Brussels Sprouts

Yield: 2-4 side servings

Simply Roasted Brussels Sprouts

Ingredients

  • 1 lb. brussels sprouts, washed and dried
  • 2 tbsp extra virgin olive oil
  • kosher salt and freshly ground pepper
  • few sprigs of thyme

Instructions

  1. Preheat oven to 400 degrees.
  2. Cut the bottoms off of the sprouts, and then cut them in half.
  3. In a medium bowl, toss together the sprouts, oil, thyme sprigs, and a big pinch of coarse salt and a few grinds of pepper. Turn onto baking sheet.
  4. Bake for 30-40 minutes, shaking the pan every 10-15 minutes. You want the sprouts to look crisp and dark golden. When you take the sprouts out of the oven, sprinkle with more kosher salt.
http://www.spachethespatula.com/simply-roasted-brussels-sprouts/

Simply Roasted Brussels Sprouts | spachethespatula.com #recipe Simply Roasted Brussels Sprouts | spachethespatula.com #recipeWhat’s you least favorite vegetable?
Mine’s celery. I can eat it cooked, but I won’t touch raw celery with a 10 foot pole.

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