Barefoot Contessa Brussel Sprouts recipe is one of the easiest you can find for roasted Brussel Sprouts. Cut off the ends and yellow leaves of Brussel Sprouts and mix them with olive oil, salt, and pepper. Roast them for about 30 minutes in the oven and that’s it. Enjoy!
You can serve these roasted Brussel Sprouts with Parmesan Chicken. This recipe takes Brussel Sprouts to the next level, sweet, tender, and delicious. Try these roasted vegetables this weekend for lunch, they are perfect for kids.
Ingredients
- 1 1/2 pounds Brussels sprouts
- 3 tablespoons good olive oil
- 3/4 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
How to cook Brussel Sprouts
Preheat oven at 400F.
Prepare the Brussel Sprouts for roasting by cutting off the ends. Pull off any yellow leaves.
Mix Brussel Sprouts, olive oil, pepper and salt in a bowl.
Transfer the Brussel Sprouts to the baking sheet and bake for 35 to 40 minutes. Turn them to brown Brussel Sprouts evenly.
Remove them from oven. Brussel Sprouts should be crisp outside and tender inside.
Sprinkle with kosher salt and serve.
Barefoot Contessa Brussel Sprouts Recipe
Ingredients
- 1 1/2 pounds Brussels sprouts
- 3 tablespoons good olive oil
- 3/4 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
Instructions
- Preheat oven at 400F.
- Prepare the Brussel Sprouts for roasting by cutting off theends. Pull off any yellow leaves.
- Mix Brussel Sprouts, olive oil, pepper and salt in a bowl.
- Transfer the Brussel Sprouts to the baking sheet and bake for 35 to 40 minutes. Turn them to brown Brussel Sprouts evenly.
- Remove them from oven. Brussel Sprouts should be crisp outside and tender inside.
- Sprinkle with kosher salt and serve.
