Brussels sprouts. You might have grown up hating them, but if you did I’m telling you, your mama was doing it wrong. I’m gonna show you the right way to roast brussels sprouts that are incredible and I’m not even gonna use bacon. Check it out. You’re gonna love it.
Okay, so the first thing we’re gonna do, this is so easy, is take some brussel sprouts that you’ve cleaned and cut in half, and then some red bells, if you like orange bells, use orange bells, whatever works for you, and some shallot. That was one shallot, sliced up, and then I’m gonna take some olive oil, you could also use coconut oil and just glug it over the top, that’s probably four to five tablespoons, and then you could use a spoon. I like to use my hands because I’m like that and toss it together. So easy, and you’re gonna pour it over a sheet pan, you don’t even have to grease this because we just put olive oil all over everything, and get it so everything’s in a single layer.
We want everything flat so it can get nice and caramel-y brown, and then I’m gonna take some salt and pepper, I actually mixed them together, and go right over the top of everything.
This is going right into a 425-degree oven. These were roasted at 425 in the oven for about 15-20 minutes. I gave them a quick toss with a spatula, carefully, of course, and put them back in for another 15 or 20. You want to make sure that they’re getting this nice caramelization, all that roasty business, that crispy bits is what we’re looking for, then you can drizzle a little good-quality balsamic vinegar, this is from my homey Rollin at Rosenthal Olive ranch, and you know this is not really a single serving but it kind of is for me.
So good.
Now go home and make these for your mama. G-free foodie. Check us out..
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