Eat your greens: Brussels Sprouts

We had dinner at Hearth in Sandy Springs a few weeks ago. My friends wanted to order Brussels sprouts for an appetizer. I was so confused. I couldn't believe a person under the age of 85 would order Brussels sprouts on purpose.

The waiter brought them out and they didn't look like I expected. Apparently, they had been roasted. And they were also delicious. We polished off that plate before anyone could decide how to spell Brussels sprouts. (Brussle? Brussel? Brussles Griffon?)

I decided I had to attempt this.

I gathered the ridiculously easy ingredients: fresh Brussels sprouts, olive oil, salt, pepper, balsamic.

According to Ina Garten, you need:

1 1/2 pounds Brussels sprouts 
3 tablespoons good olive oil 
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

Preheat oven to 400 degrees F.

Cut off the brown ends of the Brussels sprouts and pull off any yellow outer leaves.* 

Mix them in a bowl with the olive oil, salt and pepper. 

Pour them on a sheet pan and roast for 35-40 mins, until crisp on the outside and tender on the inside. 

Shake the pan from time to time to brown the sprouts evenly. 

Sprinkle with more kosher salt (I [Ina-G. speaking] like these salty like French fries), and serve immediately.

[Katie now]: Alternative ending: instead of more salt, drizzle a little Balsamic on those little babies. 

*I'd also add that these should be cut in at least halves. Mine cooked real fast on the outside and the insides still tasted pretty... earthy. 

Fair warning: your house will smell like Brussels sprouts, and your dog might pass out, but I'd say it's worth it.


  1. These do sound yummy. We love roasted cauliflower seasoned almost identically to what you described, so I'm thinking the fam. might go for these as well. Thanks, Katie!

    1. Ooo roasted cauliflower sounds good too! I'll have to try that! :)


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