Weather: 43 degrees, very wet and gray
What I’m listening to: falling rain, one of my favorite sounds
Did you know that roasted brussels sprouts are simply dreamy? They glisten and shine and have those captivating layers of crispy caramelization. I’ve done a couple other brussels sprouts recipes here on the blog – pan-fried with bacon and hazelnuts, or raw in a flavorful, crunchy salad (a great way to try brussels on the self-proclaimed haters; they taste completely different raw). Both of those are delightful, but roasted may just be my favorite. I almost ate a whole pound of these straight off the pan with my fingers.
This recipe is very quick and straightforward. Trim your fresh brussels sprouts and slice them in half. Toss them with olive oil, salt and pepper, balsamic, maple syrup, and orange zest. Place them cut side down onto the pan and roast them in a 400 degree oven for 15-20 minutes, until crisp-tender. Oh, and I recommend you double or even triple this recipe, because as I said, I almost ate an entire pound by myself. And I’m a short little person.