Roasted Brussels Sprouts

As I've already said here, we’re big fans of bitter greens. And then I thought about one more delightfully bitter treat – Brussels sprouts.

We like them cooked in a variety of ways – braised, sautéed, roasted or in the form of chips. Today I’ll tell you how I roast Brussels sprouts since it’s the easiest way and, therefore, the most looked for.

Start preheating the oven to 425 F. Take some nice looking Brussels sprouts, trim off the very ends of stalks and pull off and discard bruised outer leaves, if any. Rinse the sprouts well and between two layers of paper towels.

If the sprouts are large, half or quarter each lengthwise so the leaves on all the pieces are attached to the stalk and stay together. Small spouts can be left whole.

Put the Brussels sprouts into a large bowl and toss thoroughly with olive oil, chopped garlic, red hot pepper flakes, and salt. Instead of fresh garlic, you can take dried ground one or use garlic salt.

Arrange the spouts on a baking dish in one layer and roast for about 40-45 minutes or until very soft (check with a fork) and golden brown.

Let rest for about 5 minutes and serve.

Comments

[Olga]

Oh I LOVE them, too! Great tip about red hot pepper flakes, it never occurred to me - I'll try next time for sure. I specially like the crispy brown leaves, always pick them first :)