Regardless of whether you love or hate Brussels sprouts, you’ll fall head over heels for this tried-and-true recipe. They’re crispy, seasoned to perfection and, best of all, they’re good for you.
Prep time: 10 minutes
Cook time: 25 minutes
- 1 pound fresh Brussels sprouts
- 3 tablespoons extra-virgin olive oil
- Dash of salt
Preheat oven to 425°F. Prepare a baking sheet by lining it with aluminum foil.
Prepare the Brussels sprouts by cutting off the brown ends and removing any loose or yellow leaves. Slice larger Brussels sprouts in half or into quarters. Place them in a bowl and drizzle with olive oil and salt. Toss to coat.
Transfer Brussels sprouts to baking sheet and roast until brown and crispy, about 25 minutes. Remove from oven and serve immediately.
ORANGE & FIELD TIP: Frozen Brussels sprouts can be used, as well. Run them under hot water for about 20-30 seconds to thaw them slightly and then carefully slice them in half or into quarters. Since they’re frozen, you may need to adjust your cook time, as well.