Roasting. Roasting makes things so yummy. We roast all kinds of things over here, but it’s almost always my preferred preparation for vegetables.
Off the top of my head, that’s a pretty delicious list. Roasting is easy and I like that it doesn’t require a lot of attention. For the most part, a stir half-way through is about all you need to do. That leaves plenty of focus for the other aspects of your meal.
The flavor is incredible. Caramelized, hearty and delicious.
What’s fun about brussel sprouts is that they’re basically tiny little cabbages. All of those layers folded over on each other. So through the roasting process, the toss in oil, the mid-roast stir, the outer shell separates. What you’re left with a tasty, crispy brussel sprout chips! Reminiscent of kale chips (which I love), that was a fun bonus for me.
Prep time: 5 minutes
Cook time: approx 25-30 minutes
salt, pepper and granulated garlic to taste
-Preheat oven to 400 degrees.
-Slice off hard bottoms of brussel sprouts and then slice, length-wise, in half.
-In a large bowl, toss brussel sprouts with a couple tablespoons of oil, a generous sprinkling of salt and pepper and a few dashes of garlic. You want a good seasoning here but don’t over salt. You can always add more.
-On a rimmed baking sheet, arrange brussel sprouts in a single layer.
-Bake for 15 minutes, remove from oven and stir. Remove any loose layers (the chips) that have come off if they are nice and crispy. These will finish faster than the larger cuts.
-Return pan to oven and roast for another 15-20 minutes, or until tender and caramelized.