A perfect addition to chicken, pork or steak (See e.g., Beer Butt Chicken Off!) is this incredibly easy roasted brussels sprouts recipe. My sister in law introduced me to this technique and it has become a go-to recipe in the du Pont household year round.
It did not disappoint last night. All you need to do is roll the brussels sprouts generously in olive oil, sea salt and ground pepper and roast until crispy. They become crispy on the outside and tender and moist on the inside. While I can’t promise you that your kids will eat them, most of your guests should gobble them up!
Roasted Brussel Sprouts
12 oz of brussel sprouts
1 1/2 tbsp olive oil
Ground Sea Salt and Ground Pepper to Taste
Cut off the ends of the brussel sprouts and roll in olive oil in a pan to coat. Generously grind sea salt and pepper over the brussel sprouts. Place in a pre-heated over at 425 degrees for about 22-25 minutes until it looks crispy and the leaves that have fallen off the brussel sprouts and are almost burnt.