I love when something so simple has so much flavor. That's why one of my right hand side dishes include brussels sprouts. Yes, I'm talking about the little green vegetable that your parents used to force you to eat. Well you won't have to be forced after you make them the way I do!
I was walking around Trader Joe's deciding what I was going to make for dinner and turned around to see some absolutely gorgeous stalks of brussels sprouts. I grabbed enough for a small village and ran home to my oven.
I like my brussels sprouts slightly burned. I've found that I get the best crunch when I separate the leaves rather than roast halves. To start, preheat your oven to 400 degrees. Trim the bottom stem of the sprout. then take the whole head and peel each leaf off one at a time and place them in a bowl. Once all your leaves are separated, drizzle them with about 3T of olive oil (per one package of sprouts). Now sprinkle the leaves with salt and pepper to taste. For a little kick, I like to add Red Pepper Flakes. With your hands or a rubber spatula, stir to coat the leaves. Spread the leaves out on a uncreased, unlined baking sheet and place in your oven and cook about 10-12 minutes until desired doneness. For added color and flavor, I like to add Pomegranate seeds to my brussels sprouts to give this fall dish a burst of freshness!