In the past few years I discovered that brussels sprouts are delicious. I feel like I’ve been lied to all my life.
I don’t have the skills to get fancy with my cooking yet, so this recipe is for just a very, very simple sheet of baked brussels sprouts.
Only a handful of ingredients and I’ve had multiple people say it’s the best brussels sprouts they’ve had.
Let me know how they went.
According to nutritionist, aren’t a super low FODMAP food, so if you have IBD or other similar issues, brussels sprouts can be an issue. If you’re trying brussels sprouts for the first time, the limit to start is 2 sprouts. (I know I was shocked too.) If you don’t have an adverse reaction keep adding more until you feel comfortable.
I know for me 10, so about half 8 oz. is my limit. Cutting them in half helps feel like you’re eating more.
- Preparation Time
- Cooking Time
- 1 lb. of brussels sprouts
- Olive oil
- Salt and Pepper
I wasn’t joking when I said there are barely any ingredients.
- Heat oven to 425 degrees.
- Prep the brussels sprouts by removing any yellowed or damaged leaves. Once you get down to good leaves, take them off until your sprout is solid. (A co-worker suggests using the extra good leaves to make chips.)
- Remove the stems
- Cut large sprouts in half or quarters depending on the size.
- Rinse with water.
- Place them on tray and spray with olive oil. Or put into bowl and toss in olive oil and salt and pepper.
- Put into oven for about 25 minutes. Keep an eye on them.
- Remove from the oven. Test one. If it still doesn’t taste cooked put them back in for 5 more minutes. (Save some energy by turning off the oven and use the residual heat to finish cooking.)
- Once finished, let sit for about 5 minutes and serve.