Even the most adamant Brussels sprouts haters will love these crispy sprouts.
These areroasted Brussels sproutsthat even my dad can love.
Ridiculously easy to make, there’s not much to it.
Kelly Hamilton
And a largecast iron panis just the right size to hold a pound of sprouts.
Salt makes the roasted caramelized flavors pop!
Salt the sprouts generously as they are going into the oven, more than you might normally salt vegetables.
Kelly Hamilton
Once out of the oven, taste, and salt again if need be.
The recipe calls for a pound of Brussels sprouts.
We’ll usually make a little more, just so we have more to snack on.
Kelly Hamilton
We can eat them like popcorn!
Ways To Adapt This Recipe
Roasted Brussels sprouts are wonderfully versatile!
Look for Brussels sprouts that are bright green and have some weight to them.
Kelly Hamilton
If they are very light, they’ve started to dry out.
Smaller sprouts are usually sweeter and a bit more tender than larger ones.
For this recipe, we don’t recommend frozen Brussels sprouts.
Kelly Hamilton
Try these creative ways to use the leftovers up.
Try These Other Brussels Sprouts Recipes!
Toss with garlic and lemon juice.
Kelly Hamilton
Toss the sprouts with olive oil to coat them well.
Sprinkle generously with salt (at least half a teaspoon) and a few turns of black pepper.
Adjust the timing depending on the size of the sprouts and your particular oven.
When the sprouts are ready, they should be nicely browned and some of the outside leaves crunchy.
The interior should be cooked through, so that the sprouts are easily pierced with a fork.
Toss with Parmesan (if using) and add more salt to taste to serve.
