There seem to be two very different camps of people: people who LOVE Brussels Sprouts, and people who just don’t.
if you’ve only had boiled Brussels Sprouts served without enough salt, you need to give them another shot.
Roasted Brussels Sprouts have a crisp, toasted outside and a soft interior. Roasting at a high heat caramelizes the exterior and adds all kinds of delicious brown goodness.
Use enough oil to give the vegetables a light coating. It helps the salt & pepper stick, helps the veggies to keep from sticking, and aids in browning.
Don't crowd the pan. Attempting to roast more than a single layer will result in steamed Brussels Sprouts, not roasted ones.
Don't stop early! A few extra minutes in the oven can make all the difference in caramelizing.
Give 'em a stir or a shake. When I roasted Brussels Sprouts by themselves, or with bacon or garlic, I usually don't stir them. This recipe needs a bit of movement, or the peppers could burn.
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