If childhood memories of soggy, steamed Brussels sprouts have traumatized you from eating them as an adult, we double dare you to give this recipe a try. Roasting the sprouts creates a crisp exterior, while the inside turns creamy and delicious. Enjoy!
Ingredients
- Maple and Cayenne
- 1 1/2 pounds Brussel sprouts
- 1 Tbsp extra virgin olive oil
- 1 Tbsp maple syrup
- 1/8 tsp Cayenne Pepper
- 1/4 tsp of sea salt
- Rosemary and Rock Salt
- 1 1/2 pounds Brussel sprouts
- 1 Tbsp extra virgin olive oil
- 1 Tbsp fresh rosemary – chopped
- 1/2 tsp coarse sea salt
- Balsamic and Cracked Pepper
- 1 1/2 pounds Brussel sprouts
- 1 Tbsp extra virgin olive oil
- 1 Tbsp balsamic vinegar
- Fresh ground pepper
- 1/2 tsp coarse sea salt
Preparation
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Pre-heat oven to 400°F
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Wash and trim the Brussel sprouts
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Coat the Brussel sprouts in olive oil and desired seasonings
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Spread the sprouts on a sheet pan and roast for 35 to 40 minutes, shaking the pan every 15 minutes or so to ensure the sprouts are browned evenly
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Serve immediately
