Truth: I didn’t start eating them until I was living in NYC after college. I must’ve tried someone’s side dish at some point, but now I can’t imagine Fall (or more of the year) without these little round leafy balls.
Brussels sprouts are a nutrient-dense veggie – full of vitamins, minerals and antioxidants to support your health. They’re also a great source of glucosinolates, which convert to another compound called sulphorophanes to help your body’s detoxification pathways, reduce inflammation and more.
Another truth: I used to order them to-go from restaurants because I didn’t know how to make them very well (they came out squishy, smelly and generally not very appetizing). Poorly-made Brussels sprouts are probably where that notorious “ick” factor originated.
Here’s how I make them now, and they come out delicious. Plus, it’s super simple.
What you need:
- Brussels sprouts (16 oz, or really however much you want!)
- Extra virgin olive oil
- Sea salt to taste
- Medium-large glass baking dish (medium works great for ~16 oz)
- Preheat your oven to 425.
- Rinse the Brussels sprouts and peel off any brownish/funky leaves.
- Pat dry.
- Cut each one in half lengthwise (i.e., through the bottom).
- Add the halved sprouts all to your glass baking dish, drizzle with olive oil (not too much – a light drizzle over the top is fine) and sprinkle with sea salt.
- Mix them all together a bit, them flip them so they’re all flat-side down in the glass dish (most of them should naturally be that way already).
- Roast in preheated oven for 20-25 minutes, checking towards the end of cooking. (They should be soft and the flat side should look golden.)
- When you remove them from the oven, immediately use a spatula to flip them all over (so they don’t burn/stick to the dish – just move them around the dish a little).
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