When roasted whole, Brussels sprouts get brown and crispy on the outside, soft and creamy on the inside. I love this no-fuss delicious way to cook them and think you will too.
Listen to me explain briefly about how to make these Brussels sprouts, with some great tips along the way, by clicking the play button below:[sc name="wholeroastedbrusselssproutsrotd"][/sc]
- 1 and ½ lbs. Brussels sprouts
- 2 Tbsp. olive oil
- 1 tsp. Kosher salt
- Preheat oven to 425°F. Line a large baking sheet with aluminum foil.
- Trim tough end off of Brussels sprouts. Put the sprouts and any leaves that fell off when trimming into a large bowl. Add the olive oil and salt and toss to coat.
- Spread out on foil-lined sheet pan and cook until very dark on the outside and tender on the inside, about 40-50 minutes depending on the size of the sprouts.