Roasted Brussels sprouts are like popcorn to me, only they taste better, are way healthier for you, and don’t require a visit to the dentist afterwards. There’s really no magic to roasted Brussels sprouts, either.
You just clean ‘em up, toss some olive oil and seasoning on them, and throw them into the scorching oven for a few minutes. And yet, they come out tasting magically more delicious than they told they would when you were little and everyone hated Brussels sprouts.
My aunt, who is an unstoppable force when it comes to Korean cooking, is only just now spreading her wings to non-Korean foods. She confided in me several weeks ago that she picked up a bag of Brussels sprouts because she’d heard they were so good for you, but that she thought they tasted horrible! It turned out she didn’t know what to do with them so she straight up boiled them.
PRO TIP: Do not boil Brussels sprouts if you are trying to get people to like eating Brussel sprouts. Instead, try this recipe for roasted Brussels sprouts instead and I promise you will be the star of your next dinner party!
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Roasted Brussels Sprouts
- 15-20 each Brussels sprouts cleaned, trimmed, and halved
- 1/2 large white onion sliced into 1/2 inch rings
- 2 Tablespoons extra virgin olive oil
- 1 teaspoon course sea salt
- Preheat oven to 475° F.
- Mix everything together in large bowl. Pour onto large baking sheet in just one layer, with the sprouts spread out and social distancing (i.e., not touching). Use two baking sheets if necessary.
- Bake in the oven for approximately 8-10 minutes (you will need a lot longer if they are not social distancing) until the tips or crisp and brown (or even charred). Drizzle with a little more olive oil and salt right after they come out of the oven and before serving.