Every now and then I get on a veggie kick, where a certain vegetable becomes a weekly staple in our house. For a while it was roasted kale, then I moved on to roasted asparagus. A couple of weeks ago I decided to try roasted brussels sprouts, and enjoyed them so much that we’ve been making them once or twice a week since.
In addition to the satisfying crunch and nutty taste, this is a very easy veggie to prepare. The outer leaves brown and crisp up like kale chips, while the inner part stays moist and somewhat crunchy. Just wash and cut in half, toss with a little olive oil, season with salt and pepper, and roast at 375 to 400 degrees for about 15 minutes.
