Even people who “hate” brussels sprouts love this dish! So get ready… Roasting is a wonderful way to cook veggies, and brussels sprouts are no exception. They taste like spicy potato chips, and they’re so good for you that your mother will approve!
It takes some time, but these sprouts are well-worth it. They will fill you up and make you say “wow” with every bite.
This dish has become one of my staples. You’re going to love it!
- 1 lb of Brussels Sprouts
- 3 Ripe Tomatoes
- 3 Tbsp. Olive Oil
- 1 tsp. Salt (to taste)
- 1/2 tsp. Red Pepper Flakes (to taste)
- 1/2 tsp. Ground Black Pepper (to taste)
Preheat the oven to 450 degrees. In the meantime, prepare the brussels sprouts as follows: Slice off any ugly parts of the stem (probably about 1/8 inch). Then, cut the sprout in half. Finally pull off any loose or wilted leaves. What you have now should look like this:
Mix the oil, salt, red pepper, and black pepper in a large bowl. Then, add the prepared sprouts and toss until the sprouts are coated with oil and spices.
Next, arrange the sprouts on a cookie sheet so they are all flat-side-down and put them in the oven. Cook on one side for 20 minutes, remove and turn all the sprouts, and cook on the other side for 10 minutes. When you take them out, they should be browned, but not burnt. I like mine a bit crispy. Mine looked like this:
Finally, dice the tomatoes, and serve warm. The cool tomatoes and the warm sprouts complement each other nicely. Feel free to stuff yourself… this is one of the healthiest things you can eat!