Roasted Brussel Sprouts

by Barbara F.
(Bradenton, FL)

One of my favorite quick dinner side dishes is roasted brussels sprouts. I find that roasting them really changes the flavor of the vegetable. I dislike the cabbage-y taste of boiled brussels sprouts, so it was a revelation to me to try this version.

To make roasted brussels sprouts, simply slice each sprout thinly (about three to four slices per medium-size sprout) then toss in olive oil. Heat the oven to 475 degrees Farenheit. Spread out the sprouts in a metal baking pan. (They can be touching each other but it should not be more than one sprout deep to ensure good browning). Bake for about 10 minutes, then stir and bake for another 5-10 minutes or until the sprouts have started to turn a golden brown at the edges. Remove from oven and cool. Serve warm, sprinkled with a touch of sea salt.

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