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. \u00a0But I can’t actually tell you if I’d ever eaten brussels sprouts. \u00a0When I did finally try them, it was roasted, and I discovered how fantastic they are. \u00a0I’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.<\/p>\n
This recipe is so simple that it doesn’t feel like it should count as a recipe. \u00a0But sometimes the simplest recipes are the most perfect ones. \u00a0I’ll sometimes just have these roasted sprouts for lunch because they’re so good.<\/p>\n
Preheat oven to 400\u00b0F. \u00a0Cut the brown ends off of the sprouts and remove any yellow leaves. \u00a0If they’re large, quarter them; if medium, halve them; if small, leave them be. \u00a0Put the sprouts in a bowl, and toss with the olive oil and salt. \u00a0Spread in a single layer on a large roasting pan. \u00a0Roast for 40-50 minutes, shaking halfway through to evenly brown them. \u00a0The sprouts are done when they’re crispy brown on the outside and tender on the inside.<\/p>\n","protected":false},"excerpt":{"rendered":"
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. \u00a0But I can’t actually tell you if I’d ever eaten brussels sprouts. … Continue reading