Oven Roasted Brussels Sprouts

Most people think they don't like Brussels sprouts, or they find them intimidating and aren't sure how to prepare them. I used to fall into the latter category. I had eaten them before and enjoyed them, yet I wasn't sure how to go about cooking them myself. So one day I decided to pick up a bag at Sam's Club and give it a try! At worst, it would be a $3 failure (a price tag I could certainly handle), and at best, I would have a new side dish to add to my repertoire.

Lucky for me, my first attempt was a rousing success and now I make them a couple times a month. I find that they satisfy my french fry craving for two reasons:

  1. They are crispy on the outside and soft on the inside, just like a french fry. (I love the combination of those textures!)

  2. I can dip them in my two favorite condiments, ranch and ketchup, just like I would do with my french fries. (Because french fries are really just a catalyst for the condiments anyway!)

Here's a look at the Brussels sprouts before putting them in the oven...

And now after they are finished cooking and ready to eat...

Oven Roasted Brussels Sprouts
Yield: 6-8 servings

Ingredients
2 lbs Brussels sprouts
olive oil
salt, to taste
pepper, to taste

Directions
1. Preheat oven to 400°F.
2. Spray rimmed baking sheet with nonstick cooking spray.
3. Arrange Brussels sprouts in a single layer on baking sheet. Drizzle with olive oil. Sprinkle with salt and pepper.
4. Bake in oven for 30-35 minutes, shaking pan every 10 minutes or so for even browning. Brussels sprouts will be dark brown on the outside when done. Serve immediately.