Have you ever tried Brussels sprouts? I never even knew what Brussels sprouts were until I was in my early 20’s. It was just not something I grew up eating. My mom hated Brussels sprouts and you know how that goes!
It’s kind of like me and cooked peas. I’ve hated them since I was a kid so my family only gets cooked peas once a year at Grandma’s house!
But I digress. . . we are talking about one of my favorite fall vegetables today—Brussels sprouts!
Brussels sprouts are a fall season crop. In fact, they are best when harvested after the first hard frost. They have a long growing season and are one of the last vegetables still standing in my garden come Thanksgiving time. They make a wonderful side dish for the holidays!
You should be seeing Brussels sprouts in the supermarkets and at Farmer’s Markets. Now is the time to find Brussels sprouts!
I enjoy Brussels sprouts cooked a few different ways but by far my favorite is today’s recipe– Roasted Brussels Sprouts with Sea Salt. They’re crispy, salty, and oh so yummy!
Roasted Brussels Sprouts with Sea Salt
Ingredients:
Instructions:
-
Preheat oven to 400 degrees.
-
Trim off the brown ends of the Brussels sprouts and peel off any discolored outer leaves.
-
Cut the Brussels sprouts in half. If there are any small Brussels sprouts, you can leave those whole.
-
In a bowl, toss the Brussels sprouts with olive oil and sprinkle with sea salt. Pour onto a sheet pan lined with parchment paper
and roast for 30-35 minutes until they are crispy on the outside and tender inside. Shake the pan a few times while cooking to prevent burning. Serve immediately.
Enjoy!
–Jen
My Healthy Homemade Life is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.
Facebook Twitter Instagram Pinterest Email
Enjoy this post? Share & Like
| Prep Time | 10 minutes |
| Cook Time | 30-40 minutes |
| Servings |
servings
|
Ingredients
- 2 lbs brussels sprouts
- 2 tbsp olive oil
- 1 tsp sea salt
Ingredients
|
|
Instructions
- Preheat oven to 400 degrees.
- Trim off the brown ends of the brussels sprouts and peel off any discolored outer leaves.
- Cut the brussels sprouts in half. If there are any small brussels sprouts, you can leave those whole.
- In a bowl, toss the brussels sprouts with olive oil and sprinkle with sea salt. Pour onto a sheet pan lined with parchment paper and roast for 30-35 minutes until they are crispy on the outside and tender inside. Shake the pan a few times while cooking to prevent burning. Serve immediately.
Recipe Notes
Recipe by Jennifer Prentice @ www.myhealthyhomemadelife.com
Share this Recipe
No Comments