All I can say is The Barefoot Contessa’s Roasted Brussels Sprouts is quick, easy and great tasting. Just the way I like recipes. . . . simple and good!
I keep looking for new ways to prepare old vegetables. This is so simple and so good.
A first-rate winner with Brussels sprouts lovers and even has won over a few who “hated them”. An added plus…very easy to fix.
How To Make Barefoot Contessa’s Roasted Brussels Sprouts
Making this dish from fresh brussels sprouts requires a little prep work but not much.
Just cut some of the end off of each sprout and peel off any wilted leaves.
To make this any time of year, cook directly from frozen. Just open the bag, throw the oil, salt and lemon pepper right in the bag, toss and dump on the baking sheet.
Just as good, if not better, because frozen veggies are frozen at their peak.
Unless you get your sprouts from the farmer’s market, they’ve probably been sitting around for a week or more.
Easy, delicious and different. Cook these once and you’ll definitely be cooking them again!
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Roasted Brussels Sprouts are really good and The Barefoot Contessas' is outstanding!
- 1 1/2 lbs Brussels sprouts
- 3 tablespoons olive oil
- 1/2 - 3/4 tsp kosher salt
- 1/2 tsp lemon-pepper seasoning
- Preheat your oven to 400°F.
- Cut off the ends of the Brussels sprouts and pull off any yellow outer leaves. Mix them in a bowl with the olive oil, salt, and lemon-pepper seasoning.
- Transfer them to a sheet pan and roast for 35 to 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), if you like, and serve hot.
Tips and Tidbits About Roasted Brussels Sprouts
Like I said earlier there’s nothing wrong with frozen Brussels Sprouts. However, if you have access to really fresh sprouts they could have better flavor.
You just need to select carefully.
Fresh sprouts should be a bright green and the leaves tightly folded.
Really fresh Brussels sprouts will be hard and if you press them they will have very little give.
If they have outer leaves that are beginning to yellow they have been picked too long and are not fresh. Frozen will be better!
You should also avoid sprouts that have black leaves. That’s more than likely caused by a fungus and you don’t want that!
Whether you to use fresh sprouts or frozen I hope you give The Barefoot Contessa’s Roasted Brussels Sprouts a try.
Enjoy!
Up Next:
Brussels Sprout Salad With Walnuts
Be sure to Follow Foodgasm Recipes on Pinterest for more great recipes!
Recipe based on one by Sharon123
Photo by C in PA