One of my favorite things to do on Sunday evenings is to roast up some Brussels sprouts and eat them while watching a documentary. There’s something elegant about Brussels sprouts and this ritual makes me feel like I’m ending the weekend on a good tone.
Some people say that Brussels sprouts are an acquired taste but I actually think it’s all about the preparation. Raw or steamed Brussels sprouts are… let’s be honest: boring. On the other hand, Brussels sprouts that have been tossed in extra virgin olive oil and sea salt, and roasted in the oven for half an hour are awesome.
I’ve experimented with cooking Brussels sprouts at different temperatures, and found that 400 was just right for getting the crispy, slightly charred outside with tender and not overly cooked inner leaves. You may decide that you prefer them to be more cooked on the inside, in which case 425 for about 20 minutes might work better.
Roasted Brussels sprouts are great on their own, but here are a few ideas for add-ons:
Serves about 3 people as a side
About 14 Brussels sprouts, cut in half
2 tbsp extra virgin olive oil
1/2 tsp Herbamare or sea salt
Preheat oven to 400.
Add the olive oil to a baking sheet with the Herbamare or sea salt. Add the Brussels sprouts and toss until the olive oil and Herbamare or sea salt is evenly distributed.
Arrange the Brussels sprouts so that the cut (flat) sides are face down.
Bake for 25-30 minutes, or until slightly browned.
Top with seeds (optional) and serve. I like to use hemp seeds.