Many people say they don’t like Brussels sprouts. But I’ve been able to turn some of them around with this recipe. Instead of boiling, steaming or microwaving the sprouts, you roast them. They develop a nice brown caramelization and don’t become mushy. Try them; you just might change your mind too!

Roasted Brussels Sprouts


1 lb. Brussels sprouts

2 tbsp oil

½ tsp coarse salt

¼ tsp hot pepper flakes


Preheat oven to 425 degrees. Cut each sprout in half, trim the end and remove the loose outer leaves. Toss with the oil, salt and pepper flakes in a bowl. Place sprouts, cut-side down, on a parchment-lined baking sheet. Roast for 30 minutes, turning once, until tender and brown in places. Serves 2.