Alison's Lunch

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roasted brussels sprouts

roasted brussels sprouts

I know that brussels sprouts are not usually the most popular vegetable, but our fresh Alaskan sprouts are so sweet and delicious that you just have to give them a try! Anyway, how can you resist them when the farmers bring the gorgeous green stalks to the market bursting with plump round sprouts? Serve these as an appetizer or as a side to just about anything!

1 or 2 large stalks of Brussels sprouts
extra-virgin olive oil
sea salt or kosher salt

1. Preheat your oven to 450 degrees. Coat 1 or 2 large baking sheets (you’ll probably need 2) with non-stick spray or oil (that makes clean-up a lot easier).
2. If the sprouts break off easily, break them off with your fingers. If not, use a small paring knife to cut each sprout off the stalk. Cut the largest ones in half (and if they are really big, quarter them), but leave the smallest ones whole. Put them all in a large bowl.
3. Drizzle 2 or 3 tablespoons of olive oil over the sprouts, and sprinkle with salt (about ½ teaspoon per pound—to your taste). Mix them all up until they are coated with olive oil, and then pour them onto your baking sheets. Make sure that they are only in a single layer, and not too crowded, so they roast instead of steam. Make sure a cut surface of each sprout is touching the baking sheet (this makes them brown really nicely).
4. Roast them until the cores inside the sprouts are tender when poked with a paring knife and they are brown on the bottom where they touch the baking sheet. This might take 15 to 20 minutes or so, depending on their size, but maybe longer. Just keep checking them!