Recipe: Roasted Brussels Sprouts

Ah, the beauty of caramelization, turning one of the most hated vegetable into something addicting. I’ve never hated Brussels sprouts, but it’s easily dispelled why some people hate them — the bitter taste and the stink it can give off.

It’s an acquired taste.

I find that roasting them turns them from something so hated into something addicting. A fellow foodie  commented that adding bacon makes them more addicting.

When buying sprouts, try to buy smaller one, which tend to be more sweeter. As well, pick ones that feel compact and hard when you squeeze them. I bought them when it was on sale, so they are not on the small side.

When preparing them, cut the stem at the base of the sprout and remove any loose outer leaves. Depending on how you are cooking them, you can leave them whole or cut them in half. Since we are roasting them, we are cutting them in half.

Preheat the oven to 400°F.

Mix them with olive oil, salt and pepper. I also added a pinch of chili flakes.

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Pour them on a baking sheet, make sure none overlap and roast them for about 40 minutes. Shake the pan occasionally to allow the sprouts to evenly brown. Once they are done, serve them immediately.

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