I asked this week on Facebook if there were any fans of Brussels sprouts reading and I loved seeing so many enthusiastic responses.

You are so right. Brussels sprouts are simply delicious.

Yet somewhere along the way Brussels sprouts seem to have picked up a bad reputation as a vegetable that only the fringe healthy eaters like to eat or the vegetable from which children everywhere cower in fear. Certainly not a vegetable typically touted as  kid friendly.

Despite the bad rep, though, Brussels sprouts have become one of our family’s favorite vegetables (and apparently some of yours too). They are simple to make, store well in the refrigerator, and have a sweet and nutty taste of which we are all in favor.

Moreover, they dress up well on special occasions, are wonderful when tossed with pasta and a delicious sauce, and are uncomplicated  enough to make a regular addition at dinnertime.

The recipe below is simple and easy, prepped and done in twenty minutes or less. It’s a wonderful weeknight standby to go along with your favorite meatloaf or roasted chicken. 

If you already love Brussels sprouts or find yourself ditching past prejudices in favor of these tasty little veggies, you should also check these Brussels sprout dishes, all of which are on my must-try-soon list.

• Brussels sprouts nachos ll Simple Bites
• Brussels sprouts, cranberry, & quinoa salad ll Gimme Some Oven
• Brussels sprout hash with sweet potato & bacon ll Closet Cooking

Simple Roasted Brussels Sprouts

Ingredient List

• 1 lb Brussel sprouts
• 2 Tbsp extra-virgin olive oil
• 1 tsp kosher salt
• 1/2 tsp fresh ground pepper

Method

1. Preheat the oven to 500°.

2. Trim the hard ends from the sprouts and remove the outer layer of leaves. Slice each sprout in half and transfer to a baking sheet lined with parchment paper.

3. Drizzle the olive oil over the Brussels sprouts and sprinkle with salt and pepper. Use the corners of the parchment paper to make a pouch and toss the sprouts in the oil until they are evenly coated. Lay the paper back down on the pan. Turn each Brussels sprout over so that it is cut side down. Loosely cover the pan with a single piece of foil.

4. Roast in the preheated oven, covered, for 10 minutes. After ten minutes, remove the foil and continue to roast for 3-5 more minutes, until the Brussels sprouts are darkened and fork tender.