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
- 1 1/2 pounds Brussels sprouts trimmed and cut in half
- 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.
- 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.