There is nothing complicated about this recipe. One of the things that I love about the Barefoot Contessa is that she has a way of taking fresh ingredients and cooking them in simple ways that make them really shine.

Brussels sprouts are one of those winter vegetables that fill up the farmer’s markets this time of year. They are cute and you think about taking them home, but then remember that one time your great aunt made you eat them and they were mushy and bitter and gross. I think Brussels sprouts are one of those things that are easy to cook poorly, but lovely when you do them right. Pick some up at the market. This recipe is foolproof and might change the way you think about this misunderstood vegetable. 
The roasting makes the sprouts crispy on the outside, with a slightly nutty flavor. I love the leaves that fall off during the cooking and get super crisp. They are like little potato chips. The inside becomes very soft and smooth.

The recipe comes from The Barefoot Contessa Cookbook.  I have many of her cookbooks and have shared many recipes from them with you. But, in my year of cooking from all my books, I figured I should even cook from the books I use all the time. I had never made this particular recipe before, and I’m glad I got around to it. This will be my go-to brussels sprouts recipe from now on. (Though in the future, it seems like it could use some bacon. Because seriously, who doesn’t love bacon?)This would be a lovely side to whatever you are cooking up this winter. I’m going to enjoy alongside some sautéed chicken breasts that were marinated in lemon, thyme, and Dijon mustard. That is, if I don’t eat these all first. I keep walking by and popping one more in my mouth.

Keep an eye on these as you cook. You need to shake the pan fairly often to get an even brownness. Also, I only roasted mine for 30 minutes, so there might be some variance in cooking time.

Roasted Brussels Sprouts

From The Barefoot Contessa Cookbook

• 1 1/2 pounds Brussels sprouts
• 3 TB good olive oil
• 3/4 tsp kosher salt
• 1/2 tsp freshly ground black pepper

Preheat the oven to 400 degrees.

Cut the ends of the Brussels sprouts and pull off any yellow outer leaves. Mix them in a bowl with the olive oil, salt, and pepper. Turn them out on a baking sheet and roast or 35-40 minutes, until crisp outside and tender inside. Shake the pan from time to time, to brown the Brussels sprouts evenly. Sprinkle with more kosher salt (I like these salty like french fries) and serve.

Enjoy!