Roasted brussels sprouts have become quite a popular item on many menus lately. Seeing as how we really enjoy roasting other vegetables, we decided to give this a try this week. The last time I had brussels sprouts was when I was a kid. They didn't leave much of an impression on me, though books and movies certainly left a negative impression of them in my memory. After this trial, I can say for sure that I enjoy brussels sprouts. At least when they are roasted. Even more so when individual leaflets are roasted to a nice crunchy brown - brussels sprout chips! We made these two days in a row. The second time we actually peeled off the leaflets of each brussels sprout so that we could have a whole tray full of these delicious veggie chips. The brussels sprouts taste great reheated, but the chips do lose their crispiness within a couple hours.
Roasted Brussels Sprouts
1/2 lb brussels sprouts
2 Tbsp olive oil
1/8 tsp salt
1/8 tsp pepper
1/8 tsp smoked paprika (optional)
- Preheat oven to 400F. This amount of brussels sprouts should also fit well in the toaster oven.
- Cut off the browned ends of each brussels sprout. Slice in half lengthwise. Save any leaves that fall off, or peel off more leaves if desired.
- Place cut brussels sprouts and leaves, olive oil, salt, pepper and smoked paprika in a medium bowl. Toss until the brussels sprouts are well coated.
- Spread brussels sprouts in a single layer on a baking pan. Roast in the oven for about 40 minutes, stirring the contents halfway through to ensure more even cooking. Brussels sprouts are done when individual leaves are browned and crispy and intact halves are softened and cooked through.