Roasted Brussels Sprouts Recipe

Ingredients

• 300 grams or 0.66 pounds Brussels sprouts
• 2 tablespoons extra virgin olive oil
• ½ teaspoon dried sage
• ½ teaspoon dried rosemary
• ¼ teaspoon dried basil
• ¼ teaspoon dried thyme
• ⅛ to ¼ teaspoon crushed black pepper
• ¼ teaspoon fine sea salt or add as required

Steps

Preparation

1. Preheat the oven to 200°C (390°F) for about 20 minutes, so it is fully hot for roasting.
2. Rinse the sprouts well under running water and pat completely dry with a kitchen towel; surface moisture can prevent browning. For very fresh or organic sprouts, soak in salted water for 10 to 15 minutes, then rinse and dry thoroughly.
3. Trim and discard each hard stalk end. Halve medium sprouts and quarter large ones to give similar sizes; small sprouts may stay whole.
4. Put the prepared sprouts in an oven-safe roasting pan or baking tray.
5. Add olive oil, dried herbs, salt and black pepper, then mix and toss to coat evenly.

Make Roasted Brussels Sprouts

1. Spread in a single layer, leaving some space between sprouts and avoiding overcrowding.
2. Roast the sprouts in their tray in the preheated oven at 200°C (390°F) for 30 to 35 minutes or until browned at the edges and tender inside.
3. Halfway through, after 15 to 20 minutes, carefully remove the tray with oven mittens and turn the sprouts with a spatula.
4. Return to the oven and roast for 15 minutes or until tender with browned edges.
5. Take out of the oven and serve hot or warm.

Serving Suggestions & Storage

1. Serve as a side with rice dishes, pasta, soup, salad, grilled tofu or vegetables, or roasted potatoes, hot or warm.
2. Refrigerate leftovers in an airtight container for up to one day. Reheat in a pan or oven until warm before serving.