If you google brussels sprouts recipe this is one of the first ones that comes up. It had a 5 star review rating, and I was looking for a new brussels sprouts recipe, so I thought I’d give it a try. It was super simple and easy and the brussels sprouts came out just as described - crisp on the outside and tender on the inside. Everyone enjoyed them, even my Dad who adamantly insists that he hates brussels sprouts. The recipe says to keep the sprouts whole, but when I make the recipe again, I’d probably try cutting them in half for faster cooking time, and also remember to shake the pan for even browning. Forgot to do that and some parts were browner than others.
Ina Garten’s Roasted Brussels Sprouts Ingredients
1 1/2 pounds Brussels sprouts
3 tablespoons good olive oil
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
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. Pour them on a sheet pan and roast for 35 to 40 minutes, until crisp on the outside and tender on the inside. Shake the pan from time to time to brown the sprouts evenly. Sprinkle with more kosher salt ( I like these salty like French fries), and serve immediately.