I know. Brussels Sprouts. I am aware that you may harbor profound brussels sprout-related anxiety and disgust, but please– are they really so bad? Well, when you boil or steam them, yes. They really are that bad. But try your oven. These come out crispy and salty, and, as long as you aren’t struck by close-minded aversion, you just might enjoy them.
Crispy Brussels Sprouts
Prep
- trim the ends
- peel off the gnarly looking leaves from the outside of each sprout
- slice in half
Season
- toss in olive oil
- strew with freshly cracked black pepper
- sprinkle very liberally with coarse sea salt
Bake
- spread out on a cookie sheet
- bake at 400 degrees
- start checking them at 30 minutes (I like mine charred so I bake them for 40)
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