About the Recipe
The absolute best way to cook Brussel sprouts, roasting these bad bois in a dry, high heat environment ensures the nasty sulfur-containing compounds break down and the natural sugars of the sprouts caramelize. Sure to make a believer of anyone who doubts the deliciousness of Brussel sprouts!
Ingredients
2 pounds Brussel Sprouts
Olive Oil
Salt
Pepper
(optional) Balsamic Vinegar
(optional) Parmesan Cheese (grated)
Preparation
Preheat Oven to 425 F
Trim the ends of the sprouts, removing and discarding any loose leaves
Cut the sprouts in half from stem to tip
Toss the sprouts in olive oil to coat, along with a hefty pinch of salt (about 2 tsp) and cracked black pepper (about 1 tsp)
Arrange the sprouts cut-side down on a baking tray
Cook sprouts until golden brown to dark brown, about 15-20 minutes
If desires, toss sprouts in balsamic vinegar and parmesan cheese (about 1 tbsp each)