From The Barefoot Contessa Cookbook. This recipe makes everyone except Rivka really happy.
- 1.5 lbs fresh Brussels sprouts, or 1 stalk
- 3 Tbsp olive oil
- 3/4 tsp kosher salt
- 1/2 tsp freshly ground black pepper
Preheat oven to 400 °F.
Cut the Brussels sprouts off the stalk, if they’re still on it, and wash and trim as needed. Mix them in a bowl with the other ingredients, lay them in a single layer on a baking sheet, and roast for 35-40 minutes. Shake the pan from time to time, to brown the sprouts evenly, and sprinkle with more salt if desired.
4 thoughts on “Roasted Brussels Sprouts”
Try drizzling them with a high quality maple syrup. It’s really good.
That sounds SOOO good! Thanks for the suggestion 🙂
Shoshana, we tried this for shabbat dinner and it made a sweet change from the usual. Thanks for the tip!