Roasting is a super easy way to cook your veggies and enhance their flavor. All you need is a little salt, pepper & oil and your in business! I love to roast batches of veggies to have on hand as a delicious side dish or to snack on.
Today I roasted some brussel sprouts. Brussels sprouts are packed with vitamin C and K, folic acid, vitamin B6, and phytonutrients with anti-cancer properties. Not to mention, they’re super yummy!
Step 1 – Pre-heat your oven to 475
Step 2 – Get your mise en place together (all of your ingredients ready to go!). Here we have brussel sprouts halved lengthwise (washed and dried), salt, pepper and olive oil.
Step 3 – Place the brussel sprouts in a large bowl and toss with the oil, salt and pepper to taste. I like to toss them with my hands so to ensure each piece gets coated.
Step 4 – Place the sprouts on a baking sheet lined with parchment paper. It’s best not to dump the bowl’s contents onto the baking sheet or all of the excess oil will come with it. I use both hands to scoop handfuls out of the bowl onto the baking sheet.
Step 5 – Arrange the brussel sprouts on the sheet cut side down.
Step 6 – Place the baking sheet into the oven and roast for 8 to 12 minutes or until golden. If you’d like you can turn them once, but with brussel sprouts I don’t usually find it necessary.
Step 7 – Serve and enjoy!