Keeping it simple this week with these brussels sprouts. The instructions are prep, toss, roast, and toss some more. It really doesn’t get any easier than that.
Complicated doesn’t mean delicious!
A couple quick tips for roasting veggies.
When you halve the sprouts, sometimes a few leaves fall off. If the leaves still look good (not brown or anything) keep them! They make great brussels sprout chips when roasted.
A friend of ours recently started cooking more and he complained about his vegetables being soggy when he roasts them. This is a common mistake. It’s easy to wash veggies and stick them right into the oven, but they’ll end up being steamed by the excess water. It’s all about the crunch!
We prepped these brussels sprouts, rinsed them off, did some other prep, and then roasted them once they were dry. This will give you crisp that you want, especially on those loose leaves that fall off.
Keep your brussels sprouts on your pan, not the floor,
Your favorite alternative chefs, K & T
Ingredients
- 2 pounds brussels sprouts halved
- 3 tbsp olive oil
- 1 tsp kosher salt
- ½ tsp pepper
- ½ tsp cumin
- ¼ cup sweet chili sauce
- 2 tbsp peanuts chopped
Instructions
-
Preheat oven to 425 degrees F.
-
Toss the brussels sprout halves with olive oil, salt, pepper, and cumin.
-
Spread brussels sprouts in an even layer on a baking sheet and roast for 20 minutes.
-
Remove from oven and toss in sweet chili sauce (let them cool for at least 10 minutes if tossing them by hand).
-
Serve with chopped peanuts sprinkled on top.