Roasted Brussels Sprouts with Fresh Thyme
My hubby turned from a Brussels sprouts hater into an ardent fan once he tried this delicious dish!
Servings: 6 to 8
Ingredients
- Olive oil spray
- 1 1/2 pounds Brussels sprouts ends trimmed and brown leaves removed
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 2 tablespoons fresh thyme leaves
Instructions
- Preheat oven to 425 degrees F. Lightly coat a rimmed baking sheet with olive oil spray.
- Cut Brussels sprouts in half, cross-wise; place on baking sheet. Drizzle with olive oil and sprinkle with salt and pepper, tossing well till evenly coated.
- Roast for about 25 minutes, tossing occasionally with a spatula to ensure even browning. Do not allow to burn. Brussels sprouts are done when they are nicely caramelized and outer leaves are a bit crispy.
- Transfer to a serving bowl; toss with thyme leaves.
Notes
Make Ahead and Storage Tips: may be made up to 2 days ahead. Cover and refrigerate. Reheat, covered at 325 degrees F for about 10 minutes or until hot.
Roasting is a fantastic method for getting picky eaters to try new veggies. Check out my Potpourri of Roasted Veggies for a great variety!
