Oven Roasted Brussels Sprouts

I had no idea how much I LOVED brussels sprouts until a few years ago.

Cooking husband and I were at a restaurant in Portland and brussels sprouts came with my meal. I wasn't too excited at first.

I was thinking, ewwww, brussels sprouts!??!?!

But, I am willing to try anything. They were surprisingly pleasing to my palate. They were nicely caramelized and the red chili pepper flakes added some heat. Absolutely delicious.

I announced right then and there that cooking husband had to figure out how to replicate them.

He did and we have them quite often because...

Oven Roasted Brussels Sprouts

Source: Kitchen of He Cooks & She Bakes

Servings: 4-6

1 package brussels sprouts (about 1 lb)

2-3 tablespoons extra virgin olive oil

red chili pepper flakes to taste

salt and pepper to taste

Preheat oven to 475 degrees. Rinse brussels sprouts. Bring pot of water to a boil. Blanch for a few minutes. Rinse off again in cold water. Pat dry with paper towel. Slice in half. Place on baking sheet. Pour 2-3 tablespoons of extra virgin olive oil over the brussels sprouts and toss. Make sure the baking sheet and brussels sprouts are completely coated and have a good sheen. Sprinkle desired amount of red chili pepper flakes, salt and pepper. Bake for 15 minutes. Toss. Bake for 10 more minutes or until desired tenderness and caramelization are achieved.

Step by Step

Rinse, blanch, rinse again and pat dry. Helpful Hint: be sure to dry off the brussels sprouts - this will help them caramelize instead of steam.

Slice in half and place on baking sheet.

Pour extra virgin olive oil over brussels sprouts. Helpful Hint: make sure the baking sheet and brussels sprouts are completely coated. This will also help them caramelize well.

Sprinkle desired amount of red chili pepper flakes, salt and pepper.

All coated, sprinkled and ready for the oven.

Roast to perfection and eat right up. You can pat yourself on the back.....you are eating your veggies!