Wednesday, May 9, 2012
Simple Side Dish: Roasted Brussels Sprouts
But that's fairly irrelevant. I just found it interesting.
I've been trying to simplify our meals and one easy way to do that is to make simple sides for dinner. My most recent favorite side is roasted veggies. The veggie we've roasted most recently: Brussels sprouts. Before you tell me you don't like Brussels sprouts, let me finish. I don't cook them very often but when I do I'm always surprised how much I like them.
I love roasting veggies because it's easy, quick, and pretty hands off. And everyone eats them. Even my two-year-old. She favors the crispy pieces.
Extra Virgin Olive Oil
Preheat the oven to 425 degrees F.
Trim the ends off the Brussels sprouts and cut them in half (or quarters if they're big). Spread the Brussels sprouts on a baking sheet and drizzle with olive oil. Toss gently until they're evenly coated with oil. Sprinkle with salt and pepper.
Place the tray in the oven for 10-15 minutes. Check them periodically and toss with a spatula (or other utensil) so they don't burn and cook evenly. You'll know they're done when they're soft when poked with a fork. The loose leaves should be browned and pretty crispy. They're like Brussels sprouts chips!
Sprinkle lightly with salt and pepper once more before serving if you like.
What is your favorite simple side dish?
This post is part of Frugal Days, Sustainable Ways, Fight Back Friday, and Gluten-Free Wednesdays.