I love, love, love, love Brussels Sprouts and this is my favorite way to eat them. They are great when they are dressed up with bacon and nuts, but honestly, like so many things simpler can be better.
The key with this recipe is high heat. The Brussels sprouts should be just a little crispy and browned when they are done. I swear with a little bit of extra salt they taste like fries. Similar to kale chips, these roasted Brussels Sprouts rarely make it off the pan and to the plate. I have learned to make double.
Simple Roasted Brussels Sprouts(serves 2)
Preheat oven to 400F. Wash and trim and outer leaves off of the Brussels. Trim ends and cut in half, cut any really large ones into quarters. Toss with olive oil and salt and pepper. Use about 1 tablespoon of olive oil for 2 servings of brussels. Really get in there with your hands and coat well. Turn Brussels sprouts so they are all cut side down. Roast for 10 minutes and check, if they are browned on the bottom flip and roast for another 5 minutes, if not check every 2 minutes. Serve immediately with more salt and pepper.