Inspired by a Cook's Country recipe for roasted cabbage wedges, I cut some brussels sprouts in half, drizzled them with oil, sprinkled them with equal parts salt and sugar and a teeny bit of pepper, and roasted them. I couldn't stop eating them! Roasting really brings out the sweetness in vegetables. This is my new favorite way to prepare cruciferous veggies. I'm going to try this with broccoli this week. What a delicious, healthy side dish for Thanksgiving too!
Roasted Brussels Sprouts
serves 4 (or 2, if you eat as many as I did!)
12 oz fresh brussels sprouts
1 tsp each salt and sugar
1/4 tsp black pepper
1. Rinse brussels sprouts. Trim ends off, and cut in half.
2. Combine salt, sugar, and pepper.
3. Arrange brussels sprouts on baking sheet, cut side up. Brush with olive oil. Sprinkle with salt mixture. You don't have to use all the salt mixture.
4. Roast at 400 for about 20 minutes, flipping once partway through.
5. Serve immediately.
Linked to Tasty Tuesday and Tempt My Tummy Tuesday.