If you lived in my sorority house in college there were two things that never lasted long in our kitchen– avocados and brussels sprouts. The moment the brussels were popped in the oven, the old house filled with that distinct smell every brussels sprout lover knows. It was always a chore keeping one eye on the rest of the meal and another on the brussels sprouts. So if you know anyone like my roommates, this recipe is guaranteed to satisfy those hungry eyes and hands always swarming for seconds! Use half brussels sprouts for a great side dish to any meal or tear off individual leaves for brussels chips-my favorite crunchy snack!

Ingredients

• Brussels sprouts- wash, cut off the bottom stem discard, cut remaining sprout in halves

• Olive Oil

• Salt

• Black Pepper

Recipe

1.     Preheat the oven to 500 degrees Fahrenheit

2.     Cut the brussels sprouts in half and place on a foil lined baking sheet

3.     Drizzle with olive oil. You want the brussels sprouts to be covered but not drenched

4.     Sprinkle with salt and generously season with black pepper

5.     Toss brussels sprouts to evenly coat all the brussels sprouts. I season on the foil sheet then fold up the foil to allow an even mixture. Spread the foil back out on the baking sheet to cook.

6.     Place in the oven and cook at 500 for 5 minutes

7.     After 5 minutes, lower to 425 and cook for another 15 minutes, or until browned on the outside and soft all the way through. You can use a fork to check they are cooked through 

8.     Remove from oven and allow to cool for a few minutes.

9.     Serve and Enjoy!

Tips

• Can also toss brussels with balsamic vinaigrette to add another dimension.

• Try drizzling with both olive oil and truffle oil to add a richness to the brussels sprouts.

• Some of my favorite pairings-

  • Anything with red sauce!

  • Red meat pairs especially well with brussels sprouts!