Previously, we tried the Momofuku style sprouts which were AMAZING. From the asian style sprouts, I have grown to love these little cabbages and I think roasted brussel sprouts taste even better made simple with a little olive oil and salt. This is Ina’s version of roasted sprouts and I split the sprouts in half to cut the cooking process down.
Adapted from Ina Garten
- 1 1/2 pounds Brussels sprouts
- 3 tablespoons olive oil
- 3/4 teaspoon sea 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. Cut the individual brussel sprouts in half. 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 sea salt and serve immediately.