Anytime there is an option to get a side of these nutrition-packed miniature cabbages at a restaurant, I’m there. However, they’re really easy to make at home and are a great side dish for grilled flank steak.
Source: Ina Garten
Serves: 6
Ingredients:
1 1/2 lbs Brussels sprouts
3 T olive oil
3/4 t kosher salt
1/2 t freshly ground black pepper
Directions:
Preheat oven to 400 degrees F.
Cut off the brown ends of the Brussels sprouts and pull off any yellow outer leaves. If they are large, cut in half. Mix them in a bowl with the olive oil, salt and pepper. Pour them on a sheet pan and roast for 35 to 40 minutes, 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 to taste and serve immediately.
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