Brussel sprouts seem to be popping up on menus everywhere, whether they are fried, shredded, or my favorite… Roasted. The once stigmatized vegetable is now fashionable, and for good reason. They contain a lot of Vitamin C and K, and have a high number of antioxidants. Brussel sprouts are quite filling even with their small size because they have so many leaves compacted together.
By roasting the Brussel sprouts you take away some of their bitterness, and are left with a soft interior with crunchy leaves on the outside. You can put these in a salad or have them as a side dish by themselves.
Pre-heat your oven to 400 degrees.
Wash and chop off the hard stems of the Brussel sprouts. Then slice them in halves.
Place parchment paper on a baking pan. Place the Brussel sprouts on top.
Drizzle and massage with olive oil. Sprinkle salt and pepper to taste.
Bake for around 30-40 minutes or until the Brussel sprouts are golden.