I’m terrible at making Brussels sprouts. They’re one of my favorite things to eat, yet I can never get them to taste any good until I followed this ridiculously easy recipe by Ina Garten. I think I was always resistant about how much oil most recipes called for, including this one. But after having made one too many bad batches, I succumbed to the oil now my Brussels sprouts come out perfect every time.
The recipe is from Ina Garten.
- 1 1/2 pounds Brussels sprouts
- 3 tablespoons good olive oil
- 3/4 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
Preheat the oven to 400 degrees.
Toss brussels sprouts into a bowl with the olive oil, salt, and pepper. Turn them out on a baking sheet and roast for 35 to 40 minutes, or until crisp outside and tender inside. Shake the pan from time to time, to brown the brussels sprouts evenly.