If you had tracked me down when I was in my 20s and asked me if I liked brussels sprouts, I would’ve wondered aloud whether you were crazy.  But I can’t actually tell you if I’d ever eaten brussels sprouts.  When I did finally try them, it was roasted, and I discovered how fantastic they are.  I’ve since had them boiled to within an inch of their life, and understand why people who have only ever experienced them that way would think that they’re horrible.

This recipe is so simple that it doesn’t feel like it should count as a recipe.  But sometimes the simplest recipes are the most perfect ones.  I’ll sometimes just have these roasted sprouts for lunch because they’re so good.

Ingredients

• 1 pound brussels sprouts
• 1 tbsp olive oil
• 1 tsp sea salt

Directions

Preheat oven to 400°F.  Cut the brown ends off of the sprouts and remove any yellow leaves.  If they’re large, quarter them; if medium, halve them; if small, leave them be.  Put the sprouts in a bowl, and toss with the olive oil and salt.  Spread in a single layer on a large roasting pan.  Roast for 40-50 minutes, shaking halfway through to evenly brown them.  The sprouts are done when they’re crispy brown on the outside and tender on the inside.