Variations: 


Orange-Bacon Brussels sprouts: Slice 1 orange with the rind on and layer it on the baking sheet first. Dice up 1/2 lb of bacon and mix it in with the sprouts. The sprouts should be sitting on top of the oranges while cooking - embedding them with orange flavor.


Maple Brussels sprouts:  Roast the sprouts as per the basic recipe. Before serving, toss with 1/4 cup maple syrup and 1 tbls balsamic vinegar.  (Maple syrup can be really sweet - the balsamic vinegar adds a bit of contrast without being too strong.) 


Sesame Brussels sprouts:  Roast the Brussels sprouts according to the basic recipe.  Before serving, toss with 1/2 cup bottled Hoisin sauce, 1/4 cup toasted sesame seeds and a dash or two of sesame oil.






Basic Brussels sprouts

Serves: 4       Total Time: 45 minutes

Ingredients:

  • 1 lb Brussels Sprouts
  • 2 tbls Olive Oil
  • Garlic Salt, to taste
  • Pepper, to taste

Preheat oven to 425 degrees.  Line a baking sheet with foil (makes cleaning up much easier!).


Rinse the Brussels sprouts and pat dry.  Cut off the stem end and cut the sprout in half lengthwise.  Larger sprouts can be cut into quarters.  The goal is to get all pieces roughly the same size.


In a large bowl, put the sprouts, olive oil, and salt and pepper.  Toss well to evenly coat.  


Place on baking sheet in a single layer.  Roast in 425 degree oven for 25-30 minutes.  

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