This is a very basic roasted brussels sprouts recipe, but like all things Ina, it's reliable and fool-proof. I've never really used a recipe for roasted veggies before, but I liked that this one seems to get the timing and salt level just right. This has become a great back-pocket recipe that I've made again and again.
Roasted Brussels Sprouts
(Recipe from the Barefoot Contessa Cookbook)
- 1 1/2 lbs brussels sprouts
- 3 tbsp olive oil
- 3/4 tsp kosher salt
- Pepper, to taste
- Preheat the oven to 400 degrees F.
- Trim the ends off the brussels sprouts and remove any yellow external leaves.
- In a bowl or right on a baking sheet, toss the brussels with the olive oil, salt, and pepper. Turn out on a baking sheet.
- Roast for 35-40 minutes, shaking the pan occasionally to ensure the brussels cook evenly. The brussels are done when they are crisp outside and tender inside. Sprinkle with more kosher salt to taste and serve.
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