My new favorite side dish: Roasted Brussels Sprouts. So simple to make. Sometimes I plan my main entree to be something that would go with these Brussels Sprouts.
- Preheat oven at 425˚F.
- Blanch Brussels Sprouts in boiling water for 2 minutes.
- Transfer onto a cookie sheet lined with foil.
- Roast the veggies for about 8-12 minutes (turning them at half way point)
- When you take them out of the oven, sprinkle salt and pepper and drizzle olive oil over the spouts. Or if you prefer, use truffle oil. Delish!