People often tell me that they hate brussels sprouts. I used to hate them too, so I completely understand. I looked upon my sprouts aversion as something to be conquered though, so I cooked them up using various methods and recipes until I found something I could tolerate. Somewhere along the line I found that I liked them – I really liked them! – and now I can’t get enough of them. I’ve found that roasting them is a good way to introduce them into the diets of people who may not really like them.
This recipe makes for a good side dish for Thanksgiving dinner – just about any meal, really. It’s super easy to make, that it’s almost silly not to include it in your holiday feast. I usually chop my sprouts the day before and then pop them in the oven when the meal is almost ready.
Roasted Brussels Sprouts
In need of a quick side dish for your Thanksgiving meal? Look no further than these super easy Roasted Brussels Sprouts!
- 1 1/2 pounds Brussels sprouts
- 1 tablespoon olive oil
- ½ teaspoon sea salt
- 1/4 teaspoon black pepper
- 1/2 cup slivered almonds
Preheat the oven to 375 degrees and line a roasting pan with parchment paper.
Cut the Brussels sprouts in half and remove any stems and brown leaves.
In a large bowl, toss together the Brussels sprouts, olive oil, salt, and pepper. Spread the sprouts out on the roasting pan.
After 20 minutes, stir the Brussels sprouts with a spatula or large spoon to prevent burning and ensure all sides roast evenly. Add the almonds to the dish with the sprouts.
Continue to roast the Brussels sprouts for about 15 -20 more minutes, until they are browned and fork tender.