I don’t recall when the switch happened from being indifferent (at best) or disliking (at worst) Brussels sprouts to loving them, but I’m definitely a big fan. I’ve tried several recipes, but most involve more thought, time and attention than I prefer or am able to dedicate to a weeknight side dish. This recipe is my go-to for the green super food when I’m looking for a quick veggie to add to a meal. Note that this is not likely the recipe you roll out for guests (for that I suggest Ina Garten’s fancier version, cookbook link here and recipe link here).

Reality Check. In my desire to simplify this recipe I’ve even tried frozen Brussels sprouts – so as to avoid the trip to the grocery store for fresh produce. I wouldn’t recommend taking it this far – and this from someone that is recommending packaged bacon.

Recipe
Roasted Brussels Sprouts

Ingredients:

1 ½ pounds Brussels sprouts
2 ½ tablespoons olive oil
Olive oil spray
2 teaspoons minced garlic
2 teaspoons coarse salt (I like to use pink salt or Kosher salt)
1 teaspoon pepper

Optional:
2 tablespoons cooked bacon (I use the packaged version for this recipe) or 2 tablespoons chopped walnuts.

Directions:

• Preheat the oven to 400 degrees
• Lightly spray sheet pan with olive oil
• Trim the ends of the Brussels sprouts and remove discolored leaves
  Wash quickly to rinse off any excess dirt and pat dry
• Cut Brussels sprouts in half through the core
• Place Brussels sprouts, garlic olive oil and pepper in a plastic bag and shake to coat (if adding bacon, you can add that in at this stage; if walnuts, wait until the last 10 minutes of roasting)
• Roast in a preheated oven for 30 to 45 minutes, shaking the pan a couple of times throughout roasting for even browning
• Remove from oven when Brussels sprouts have caramelized and have a *dark brown appearance (*it took me a while to trust this, as I always took them out too soon, but waiting until this time will produce the best flavor)
• Salt and pepper to taste