Once again, roasting has turned a previously avoided vegetable from unremarkable to delicious. They are delightfully are crunchy on the outside and tender on the inside. I served these alongside Slow Cooker Chicken-Fried Pork Chops.
Roasted Brussels Sprouts
adapted from The Vegetable Dishes I Can’t Live Without by Mollie Katzen
1-2 tablespoons extra virgin olive oil
1 pound Brussels sprouts, halved or quartered lengthwise
Kosher salt
Preheat oven to 425°F. Line a baking sheet with aluminum foil and coat the foil with olive oil.
Place the Brussels sprouts cut side down on the prepared sheet, moving them around to coat the cut surfaces in oil. Place the baking sheet in the center of the oven and roast for 10 minutes.
Remove the sheet from the oven and shake or use tongs to turn the Brussels sprouts around. Roast for another 5 minutes until tips of leaves turn light golden.
Remove from the oven and sprinkle the sprouts with kosher salt. Let them cool for 10 minutes before serving. May be served hot, warm or at room temperature.
