I am ashamed to admit it but, until very recently, I had never eaten Brussels sprouts. After all, when people talk about a food they don’t like Brussels sprouts is on the top of the list, so why try them, right?! NO, NO, that is so wrong!
What I have learned is that if you don’t try something new you may be missing something Great! I absolutely hate missing out on things. I am thankful that both of my children are always game to try something new. Ridzogirl is the kid in the store begging me to by a dragon fruit or a an “ugly fruit” we have even brought home a Durian!
So when we were doing the photo shoot for Something Better the food stylist made us a batch of these super easy Roasted Brussels Sprouts. Wow, I had been missing out all these years.
If I haven’t convinced you to try them yet, keep in mind that your taste buds do change, the more you tastes something, the more you are to like it. So don’t miss out!
Roasted Brussels Sprouts
1 1/2 pounds Brussels sprouts
2 tablespoons olive oil
3/4 teaspoon kosher salt
- Preheat oven to 400 degrees F.
- Cut off the brown ends of the Brussels sprouts and pull off any yellow outer leaves.
- Mix them in a bowl with the olive oil, salt and pepper.
- Place them on a cookie sheet and roast for 35 to 40 minutes, until crisp on the outside and tender on the inside. Stirring occasionally to cook evenly.
