Roasted Brussel Sprouts

I like brussel sprouts. There. I said it. Now you know. This recipe intensifies the flavour of brussel sprouts so don't serve them with anything delicate.

Not everybody does - and this isn't the recipe that will give brussel sprout haters new religion. Not even close. That's near miracle territory. But it is a way to make those lousy winter brussel sprouts edible. 

 

Recipe

Pre-heat your oven to 350. You can go hotter but it gets very tricky balancing the caramelization of the outer leaves with fully cooking the sprouts.

You want the brussel sprouts the same size. This is key to ensure even cooking. If some are obviously bigger, slice them lengthwise (or just be one of those obsessive people that pick their vegetables one by one like I do).

Brussel sprouts 
Olive oil to coat
Salt to taste

Toss the sprouts with olive oil, season with salt and spread evenly on a cookie sheet. Roast until tender - 25 to 30 minutes or longer depending on the size of the sprouts. You want them tender.

Remove from oven, drizzle with a bit more olive oil and add a bit more salt to taste. Super simple. Can hardly be considered a recipe really. More of a guideline.

Cornish hen with roasted brussel sprouts