So. Last night I discovered I had been doing something wrong. Not wrong wrong, but… subpar. I was making baked chicken and brussel sprouts for dinner and I figured I might as well roast the brussel sprouts because the oven was already on. Normally, I sautee them with bacon and finish with balsamic. I wasn’t entirely sure about the timing, so I googled and went with Ina Garten’s roasted brussel sprout recipe. SO AMAZING.
Now, roasting vegetables isn’t exactly rocket science. You drizzle with some oil, add some salt maybe some pepper and put them in the oven. The difference in her recipe, compared to how I have made mine in the past, is that she cooks them longer and salts them again when they come out of the oven. What a difference! I do have a quibble with the cooking time though, I don’t know if it is just because I used a dark pan or mine were on the smaller side, but my roasted brussel sprouts were done in 25 minutes at 375F compared to her 40 at 400.
Oven Roasted Brussel Sprouts
8 – 16 ounces brussel sprouts, halved and rinsed
2 tablespoons olive oil
salt to taste (about 1/2 teaspoon, plus more for after roasting)
black pepper (about 1/2 teaspoon)
- Pre-heat oven to 375 F
- In a small bowl, combine brussel sprouts and olive oil
- Sprinkle with salt and pepper
- Spread sprouts in a single layer on a cookie sheet or pan
- Bake for 25-40 minutes, checking every ten minutes and shaking the pan
- When you think they are done, consider baking them a couple more minutes. Make sure each sprout is brown edges, some crispy, some a bit caramelized
- Remove from oven and sprinkle with salt, smoked salt if you are feeling fancy