Brussels sprouts are powerfully nutritious, like all of their cabbage kin. They are a strong flavored green, and when properly prepared are uniquely nutty and flavorful.
They are at their peak of flavor when harvested after a frost, or during the cool days of Fall. There are many ways to coax the best from these beauties. The key to nutty roasted flavor is a bit of oil, salt — and a hot oven. My simple recipe is below. Enjoy!
Roasted Brussels Sprouts
1 LB Brussels Sprouts, rinsed and halved
2 – 3 TB olive oil
sea salt
Lightly coat the Brussels sprouts with olive oil. Arrange cut side down on in a single layer on a baking sheet. Sprinkle with sea salt. Roast in a 425 degree oven for 20 – 25 minutes or until browned and tender.
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