Who is your favorite Food Network chef? Mine, hands down, is Ina Garten. I love her…and her kitchen…and her house…and her town…and her love for her husband (Hi, Jeffrey)…and, well, this list could go on forever. What I also love about Ina is that she prepares countless recipes that only require a few “good” ingredients and are always simple to prepare.
From everything to appetizers to main entrees, it always seems like Ina has a solution for everything dining situation. She is always preparing easy dishes that look beautiful and leave me wishing that my TV had “smell-a-vision.” I would love to be a guest at her house and be her little sidekick in the kitchen…what a dream come true that would be.
In an effort to be a little more like Ina in the kitchen, I wanted to expand my side dish repertoire so I stopped by the grocery store’s produce section and perused the various selections. That’s when I came across a lovely bag of Brussels sprouts. Yuck, right? Wrong. Especially when you have this simple and delicious recipe from Ina to help you fall in love with these little gems.
For more great Brussels Sprouts recipes that are super addictive and easy to make, be sure to visit Positive Health Wellness. You are going to love these recipes.
Roasted Brussels Sprouts
- 1 pound Brussels sprouts
- 3 tablespoons extra virgin olive oil
- 3/4 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- Preheat oven to 400 degrees.
- Prepare Brussels sprouts by cutting off the brown ends and peeling off the yellow outer leaves.
- Place Brussels sprouts in a bowl with the olive oil, salt and pepper. Mix all of these ingredients together.
- Pour Brussels sprouts on a sheet pan and roast for 35 to 40 minutes or until crisp on the outside and tender on the inside. It helps to shake the pan every 10 minutes or so to ensure even browning.
- Remove from the oven, pour into a bowl, sprinkle a little more kosher salt over the Brussels sprouts and serve warm.
*Recipe adapted from Ina Garten