Fear the Brussels sprout no more! A simple roasting takes this once childhood fright and transforms it into a nutty and tender side dish welcome at any Thanksgiving table.
With only three ingredients and minimal prep work, this is by far the easiest Thanksgiving side dish that doesn’t come from a can. (Here’s look at you, cranberry sauce) But your guests would never know that judging from the crispy golden outer leaves and beautifully bittersweet centers.
Oven-roasted Brussels sprouts
- Brussels sprouts
- Olive oil
- Salt and Pepper
- Baking dish
- Preheat the oven to 425 C.
- Trim off the woody ends off of the Brussels sprouts and cut each sprout in half.
As you cut the sprouts you will lose quite a lot of the outer leaves. You may be tempted to throw them into the dish to avoid waste but you shouldn’t. Thoseleaves will be flakes of charcoal by the time the whole sprouts finish cooking.
- Put the halved sprouts into the baking dish and drizzle with olive oil.
- Sprinkle with salt and pepper and toss until the sprouts are well-coated.
- Place the baking dish in the preheated oven for 35 minutes, turning the sprouts once halfway through the roasting time.
If you really want to go all-out on this side dish, toss the finished sprouts with balsamic vinegar and honey for a sweet and tangy taste. Alternatively, go for savory flavors and serve your sprouts spiked with caramelized onions and smoky bacon.