Brussels Sprouts

Crispy Lil Darlin’s!

Let’s face it, there is a narrow path between great and sucky Brussels sprouts. I was wary about how simple this method was, but the results are spectacular! Crispy, richly caramelized nuggets in a straight forward technique.

Portobello steak with refried baked potatoes and Roasted Brussels sprouts


  • Brussels sprouts – 1-1/2 LBS
  • olive oil – 3 TBS
  • salt – 1 tsp
  • pepper – 1/8 tsp


  1. Lightly trim the stem ends, then cut into the stems with a deep X to allow heat to penetrate
  2. It’s okay to leave some stray green leaves in the mix, they will char and boost flavor
  3. Preheat the oven to 400º F
  4. Toss all the ingredients gently in a large bowl and pour out onto a baking sheet
  5. Bake for 30-40 minutes [depending on the size of the sprouts], shaking the sheet every 5-6 minutes.
  6. They are done when deep charred spots appear

If you like, serve with a spritz of apple cider or balsamic vinegar

Recipe adapted by B. Hettig

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