Sometimes the simplest things in life are the best. Eat what’s in season and don’t do too much to it; sage advice I received a long time ago, oh so true.
Get some brussels sprouts, the smaller the better. Rinse off, cut in half.
Put some good olive oil and soft or melted butter in a baking dish or roasting pan. Throw those sprouts in there, roll them around to coat and give a good sprinkling of fresh black pepper and coarse salt.
Bake at 450 – at 15 minutes mine were just starting to carmelize. I let them go another 15 because I like them tender inside and crispy outside – dump them in a bowl and sprinkle more coarse salt. Ignore brussels sprouts recipes that call for toasted nuts, balsamic vinegar, garlic, or….any other ingredients. Trust me.
Special thanks to dB, owner of FoodCandy, for recommending my new lens…I’m swooning.