Roasted Brussels Sprouts

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Just like pretty much everyone else out there, I hated vegetables as a kid. I was not a fan of really any type of vegetables. Lucky for me my parents never tried to feed me brussels sprouts so I didn’t have the hate for brussels sproutts that a lot of people have, but in general veggies were not my thing.

But when I grew up, became an adult, and eventually figured out how to cook, what I discovered were roasted veggies, and this is my favorite way to make pretty much any type of vegetable – brussels sprouts, asparagus, broccoli… just anything is good when you chop it up, sprinkle it with salt and olive oil, stick it in the oven (I like to go for 450 for half an hour to an hour) but then you get these tasty, caramelized, oh so delicious veggies, and it’s my favorite way to eat them now.

Roasted Brussels Sprouts (or most any other type of vegetable)

Ingredients
  • raw vegetables (asparagus, brussels sprouts, broccoli, carrots, cauliflower, radishes, etc.)
  • olive oil
  • kosher salt
Cooking Directions
  1. Preheat the oven to 450F. Line a baking sheet with parchment paper.
  2. Chop the veggies into equal, bite-sized pieces. Place on baking sheet. Drizzle with a good bit of olive oil, and sprinkle with kosher salt.
  3. Roast 30-60min, checking every so often and turning your baking sheet if needed. Veggies are done when they’re tender inside, nice and caramelized on the bottom, but not burnt.

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