This is by far one of my favorite ways to have brussel sprouts and thankfully it’s also the easiest preparation as well. Every once in a great while I get a hankering for brussel sprouts and let’s be honest, it’s hard to make them really tasty, right? I’ve previously done some recipes where you go through the tedium of removing all the leaves of the sprout and saute that with some apple cider vinegar and some panchetta. It’s tasty but not terribly healthy and it takes close to nine years to trim the sprouts. This preparation is super fast and my husband and I can consume a whole tray of these ourselves. Haven’t subjected the baby to them yet but we did discover he’s a huge fan of Philly cheesesteaks over the holiday so I’m pretty excited. He eats most every other veggie so once he gets some teeth these will be on the plate.
I prepare this using fresh sprouts. I suspect you could do it with frozen but would likely take longer to make.
1 dozen medium sized fresh brussel sprouts
1 Tbs olive oil
Generous pinch of salt & pepper to taste
Sprinkle of cider vinegar (optional)
Preheat oven to 400 degrees. Take sprouts, cut bottom off and remove any leaves that fall right off when you trim the bottom and cut the sprout in half lengthwise. Rinse the sprouts and then place them on a cookie sheet. Toss with olive oil, salt and pepper, making sure the sprouts are well coated with the oil. Place the spouts all cut side down on the cookie sheet and if you want a little extra tang, sprinkle them with some cider vinegar. Place in the preheated oven and check after about 15 minutes to see if they are starting to brown.
You may see the outer leaves really get brown, and if that’s the case, turn your oven down to 375 and cook for another 5-10 minutes or until the sprouts are all fork tender. The outer leaves, especially any loose ones, may end up crispy and they are my favorite part!
I served this with some chicken cutlets prepared like the turkey cutlets in this recipe.