Simple Salt & Pepper Roasted Brussels Sprouts

 

All Photos © Christine Elise McCarthy 2015

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

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

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

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

Tricolore Salad with Shaved Brussels Sprouts, Belgian Endive and Radicchio

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

Pasta with Crispy Brussels Sprouts and Creamy Gorgonzola and Pear

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

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

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

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

Raw Shaved Brussels Sprout Salad with Toasted Pecans & Feta Cheese

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!

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

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!