Page Contents: Recipe | Serving Suggestions
I’ve always liked Brussels sprouts (as long as they’re weren’t boiled to death) – but I’m probably the exception to the rule. However, I have discovered that by roasting them, you can sway the opinion of even the staunchest skeptic (aka the other half). So, have a go and let me know what you think.
More Side Dish Recipe
Roasted Brussels Sprouts
Ingredients
- 500 g Brussels sprouts outer leaves removed, trimmed and halved
- Olive oil
- Salt and pepper to season
Instructions
- Preheat the oven to 220C with the broiler on
- Lay a piece of wax or baking paper on a baking tray
- Toss Brussels sprouts in olive oil, salt and pepper and spread in a single layer on the baking tray
- Put in the middle rack of the oven and roast for 15 minutes
- Flip over and roast for a further 10 minutes or until sprouts are dark brown and can easily be pierced with a fork
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Serving Suggestions
Roasted Brussels sprouts are best served immediately on a flat plate if you like the crunch. If you put them in a bowl, they will start to get soggy.
[Last updated: August 24, 2014]
