What age were you when you decided you liked brussels sprouts?
Did you avoid them for years because they are the quintessential vegetable to hate?
And then you had them one time in a restaurant and realized that you would actually pay $12 for them along with a glass of prosecco and a side of fries and call it dinner anytime?
Welllllllll today you get to learn how to make a big ol batch of them PLUS a side of sauce for way less than that!
There are a few tricks to making brussels sprouts absolutely delectable.
First, place them cut side down on the pan for the first bit of cooking.
Second, add butter. Of course, you can totally leave this out for a dairy free option but if you are someone who eats butter, you’ll definitely want to.
Watch a video for this recipe HERE on my IGTV!
Roasted Brussels Sprouts
Makes enough for four as a side
1 lb Brussels Sprouts
3 Tbsp Olive Oil
1 tsp salt
1 tsp black pepper
2 TBSP butter, cubed
Preheat the oven to 400. Rinse the sprouts. Cut the bottoms off of the sprouts and then cut them in half. Toss them in the olive oil, salt and pepper. Spread out onto the sheet, cut side down and dab bits of butter all across the tray. Bake for about 30-40 minutes (flipping after 25 minutes or so). Serve with Homemade Honey Mustard.