Roasted Brussels Sprouts

Brussels sprouts don't seem to be a favorite veggie pick for many, and I've come to the conclusion that it's all in the preparation.  If cooked poorly, Brussels sprouts can be mushy and bitter, but if you make it the way I'm about to show you, it might be a game changer.

The trick is to roast at a high temperature to make the outside nice and crunchy (my toddler says, "mmm, they're like a chip"), and the inside perfectly tender, with lots of good quality salt.  If executed properly, I think Brussels sprouts will be making your menu much more often.

(Plus, Brussels sprouts are rich in many valuable nutrients.  Look it up and be amazed.)  

INGREDIENTS:

- 1 1/2 pounds Brussels sprouts 

- 3 tablespoons (or to taste) extra virgin olive oil

- 3/4 teaspoon (or to taste) unrefined sea salt (I use this kind)

- 1/2 teaspoon (or to taste) freshly ground black pepper

DIRECTIONS:

1. Preheat oven to 400 degrees.

2. Cut off the brown ends of the Brussels sprouts and pull off any yellow outer leaves.  Mix them in a bowl with the olive oil, salt and pepper.  Pour them on a baking sheet lined with parchment paper, or just a glass casserole dish.

3. Roast for approximately 25-30 minutes, or until dark and crisp on the outside and fork-tender on the inside (being cautious not to overcook, making them mushy).  Shake the pan a few times during cooking process to help brown the sprouts evenly.  

4.  Remove from oven and sprinkle with more salt (I think they're best extra salty), and serve immediately. (Optional: drizzle with balsamic vinegar, or sprinkle with parmesan cheese once removed from the oven).

Enjoy!

Approximately 4-6 servings

(Adapted recipe from here)