If you never try – you will never know!!
You really may not believe me – but I made this dish for my 9 & 11 year old the other night…. and all they said was, “you put too much salt on them!”
I knew that my 9 year old & my husband would eat them… but I wasn’t sure if I would or my 11 year old would! Why is that? Well I never had them as a kid…. and therefore I’ve always been ‘afraid’ of making them myself. Recently, I ate them at a restaurant and couldn’t believe how good they were!! I definitely like them roasted better than steamed – but that is just my preference.
I used this recipe, (only because I honestly had never made them prior…)
I would recommend using less salt… they didn’t need it!!
Prep Time:10 minInactive Prep Time: — Cook Time:40 min
Level: Easy Serves: 6 servings
1 1/2 pounds Brussels sprouts
3 tablespoons good olive oil
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Preheat oven to 400 degrees F.
Cut off the brown ends of the Brussels sprouts and pull off any yellow outer leaves. Mix them in a bowl with the olive oil, salt and pepper. Pour them on a sheet pan and roast for 35 to 40 minutes, until crisp on the outside and tender on the inside. Shake the pan from time to time to brown the sprouts evenly. Sprinkle with more kosher salt ( I like these salty like French fries), and serve immediately.
Per Serving: Calories: 109; Total Fat: 7 grams; Saturated Fat: 1 gram; Protein: 4 grams; Total carbohydrates: 10 grams; Sugar: 2 grams; Fiber: 4 grams; Cholesterol: 0 milligrams; Sodium: 269 milligrams