To say the least Brussels Sprouts have never been high up on the list o’ veggies I like to eat. Or prepare. Still, every once in a while I develop shopping amnesia and come home with them. And we choke them down, never prepared right. I had bought a bag of microwaveable Sprouts awhile back and they were staring at me every time I opened the freezer. Or at least it felt like they were.
So I thought about how could I make them actually taste good and be properly cooked. And roasting came to mind, I have found that I actually love roasted Asparagus but dislike it every other way. And the recipe? Well….no bacon needed to make Brussels Sprouts taste good. Yes, I said that: no bacon needed. 😉 In the time you make the rest of dinner these will be developing a lovely sweet and slightly nutty flavor.
Roasted Brussels Sprouts
16-ounce bag frozen petite Brussels Sprouts
2 Tbsp extra virgin olive oil
¼ tsp ground black pepper
¼ tsp kosher salt
Heat the oven to 400°. In a large mixing bowl combine the oil and seasonings, add in the sprouts and toss gently till fully covered. Spread onto a non-stick baking sheet (I used a half sized one). Roast for about 30 to 40 minutes (35 for our oven). Shake every 10 minutes to evenly cook.