I think I have finally mastered Oven Roasted Brussels Sprouts. And not only that – but my people eat them!
I tried many different methods of cooking the brussels: blanching first, using a lot of oil, using not very much oil, getting impatient with roasting and moving them to a skillet (which was delicious by the way, but felt like I had crossed over from Healthy to Fried Food)…but tonight’s version was really good, and less work than some of the other things I have tried.
Firstly, I trimmed and peeled the brussels (am I the only one who sometimes finds little white worms under the leaves? It really grosses me out and makes me want to rethink this whole stupid Healthy Eating thing. That never happens with Oreos).
Then I lined a sheet tray with foil and greased it lightly with shortening (I know….maybe not the best choice. But I am going for Super! Crispy! here). I spread the brussels out in a single layer and put them near the bottom of a 475° oven. The sheet tray seems to act sort of like a skillet, and even though it doesn’t look like anything is happening, the side that is down on the tray is frying away. I stirred them a couple times, but mostly left them alone. I don’t remember how long they roasted…30-ish minutes? (So! Helpful!)
When they came out, I sprinkled them with salt and took the obligatory blog photos:
Aren’t they cute?