When the fall vegetable harvest comes in, everyone is excited for the Brussels Sprouts! If Brussels Sprouts got a bad wrap during your childhood, you must try our fresh from the field sprouts. Everyone on the farm looks forward to them – farmers and CSA members alike! We’ve got a few awesome recipes like Fall Flatbreads and a crunchy Brussels Sprouts Slaw. One of my very favorite, and simplest preparations for Brussels Sprouts is roasted. The only other ingredients are olive oil, salt, and pepper. You can also spice this up with crushed red pepper if that’s your thing.
Start by removing the very bottom of the sprouts, and peeling any outer leaves that are blemished or falling off. Rinse and carefully dry. Chop in half and toss with olive oil, salt and pepper.
I often roast vegetables in a cast iron pan, but lately I love using a thin baking sheet lined with parchment. The vegetables cook quicker and get nice and browned.
Roasted Brussels Sprouts
1 lb Brussels Sprouts, stems removed, outer leaves removed, split in half
1 tablespoon olive oil
salt and pepper
Preheat oven to 400°F. Line a baking sheet with parchment, toss sprouts in olive oil. Season with salt and pepper. Spread into an even layer on the baking sheet. Bake for 20 – 30 minutes, until edges are browned, but sprouts are still a nice green color.
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