Simple Salt & Pepper Roasted Brussels Sprouts

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All Photos © Christine Elise McCarthy 2015

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

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I love Brussels sprouts.  They can be cooked lots of ways & go great in pasta or on pizza.  They are also wonderful, raw & shredded, in salads.  Here are some of my posts using these babies.

Vegan Caramelized Brussels Sprouts with Spicy Candied Walnuts

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Rustic Pizza with Vegan Sausage, Broccolette (Broccolini), Shaved Brussels Sprouts, Mushrooms, Farmers Cheese, Goat Cheese and Micro Arugula

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Mixed Vegetable Risotto with Fennel and Roasted Brussels Sprouts (Vegan – Vegetarian)

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Tricolore Salad with Shaved Brussels Sprouts, Belgian Endive and Radicchio

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Orecchiette Pasta with Creamy Blue Cheese, Shaved Brussels Sprouts & Arugula (Vegan or Not)

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Pasta with Crispy Brussels Sprouts and Creamy Gorgonzola and Pear

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Brussels Sprouts & Burrata Pizza with Pecorino & Dried Meyer Lemon Zest

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Pizza with Roasted Red & Golden Beets, Garlic Fried Brussels Sprouts, Pistachios, Feta & Honey

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Shaved Brussels Sprout Salad with Toasted Pistachios, Dried Cranberries & Pomegranate Seeds

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Vegetarian Shepherd’s Pie with Brussels Sprouts, Carrots & Jalapeno Mashed Potatoes

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Raw Shaved Brussels Sprout Salad with Toasted Pecans & Feta Cheese

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So – today – I just cut a bunch of these guys up – tossed them with a little olive oil and S&P.  They were delicious, as is, and could be served as a side dish or – as I did – served as an appetizer with some dipping sauce of your choice.  I happened to have truffle aioli by Stonewall Kitchen (I am helpless against their packaging which makes all their products almost irresistible to me) & it was a perfect, if very rich, flavor with the Brussels sprouts.  You could make your own aioli or use a dressing – like ranch or something.  The best part was the crispy outer leaves.  Mmmm!

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Simple Salt & Pepper Roasted Brussels Sprouts

Feeds as many as you like – depending on how many you make

INGREDIENTS

Brussels sprouts – halved or quartered if they are very large

Olive oil

S&P

And your choice of dipping sauce – optional

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DIRECTIONS

Heat the oven to 400 degrees.  Toss the sprouts in a drizzle of olive oil & some salt & pepper.  Roast 15-20 minutes or until they are done to your liking.  Bust out the dip & go to town!

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