Roasted Brussels Sprouts
Here’s a simple, foolproof way to prepare brussels sprouts: Toss with a little olive oil or bacon fat, salt and pepper and roast until tender inside and crisp outside. Finish with a little red-pepper flakes or a drizzle of balsamic vinegar, if you'd like. This recipe serves two, but it doubles or triples easily.
- Serves: 2 persons
- ¾pound brussels sprouts
- 2tablespoons extra-virgin olive oil or bacon fat
- Kosher salt and black pepper to taste
- Red-pepper flakes to taste
Step 1Heat oven to 400. Trim the ends of the brussels sprouts, and remove all yellowing exterior leaves. Halve the sprouts (unless they're very small). Put the sprouts in a large bowl, and toss with the oil or bacon fat, and season well with salt and pepper.
Step 2Pour the sprouts onto a sheet pan and roast in the oven for 30 to 40 minutes, shaking the pan occasionally to brown the vegetables evenly, until crisp on the outside and tender within. Sprinkle a little more salt on them and, if you like, red-pepper flakes.