The Best Way to Cook Brussels Sprouts

Do brussels sprouts gross you out?  I used to be right with you.  Brussels sprouts and lima beans were the two veggies I would not touch with a ten foot pole.  Then I met my (almost) mother-in-law, who serves brussels sprouts all the time.  Out of politeness I tried them once, and it turns out, they can be good!  Baked with olive oil, salt, and pepper, they are crispy, a little caramelized, and super flavorful.  Trust me when I say these are not your grandma's brussels sprouts!

When you're making brussels sprouts, I find that 4-5 ounces per person is a good serving size.

To make these bad boys, first preheat your oven to 425.  Line a cookie sheet or baking pan with aluminum foil.

Cut off any extra stalk from the sprouts, and then cut in half (or even quarters if they're really big). If the outside leaves fall off, don't worry about it.  I like to leave them in because they end up getting really crispy and delicious. Drizzle with olive oil and generously sprinkle with salt and pepper.  Use your hands to coast all of the brussels sprouts evenly with the oil, and then spread them out evenly on your baking sheet.

Bake for 20 minutes, stirring at around 10 minutes.  They'll be done when you can easily pierce them with a fork.  Serve them hot and enjoy!

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