Brussels sprouts – you either love them or you hate them. But have you ever tried them roasted? We are addicted to these in our family. They are nothing like the boiled mushy balls of cabbage you’re used to – salty and sweet with slightly crisp edges, these bad boys are hard to stop eating.
Make these by tossing the sprouts lightly in oil, adding some salt and pepper, and roasting them in the oven. I like to throw in a teaspoon of garlic powder as well.
If you want to save some space in your oven when you’re cooking up that big family dinner, try cooking these in a T-fal Actifry. These little air fryers sit on the counter and plug into a regular outlet. They blast the veggies with hot air as they slowly turn them, giving you the same end result as roasting them in an oven – but without having to jostle for cooking time between the turkey and the pecan pie.
You either love them or you hate them. But have you ever tried them roasted?
- 1 pound Brussels sprouts
- 1 tablespoon olive oil
- salt and pepper
Preheat an oven to 400° F.
Trim the base of each sprout, and remove any of the loose leaves.
Toss the sprouts in the olive oil and sprinkle with salt and pepper.
Lay the sprouts on a cookie sheet and put them in the oven for about 30 minutes, giving the pan a shake every 5-10 minutes so they roast evenly. They are ready when the outside leaves are brown and the Brussels sprouts are tender.
These work really well in a T-fal Actifry. Just use one tablespoon of oil and cook in the Actifry for 15 minutes instead of roasting in the oven.