Easy breezy roasted brussels sprouts
Amid the chaos and the complications of Thanksgiving cooking, I have one saving grace: Ina Garten’s easy, roasted brussels sprouts. Not only will they turn any brussels sprouts hater into a brussels sprouts lover, they also happen to be vegan. (Here’s another vegan Thanksgiving dish. And here’s five more of them.) They also take only 20 minutes in the oven, leaving plenty of time for your turkey and cheesecake and whatnot.
If you happen to have it on hand, or it’s easily available, I recommend using Himalayan pink salt on these for a nice extra crunch. But please, please don’t brave the Thanksgiving crowds at Whole Foods to pick up a specialty salt. Kosher salt (or whatever you have on hand) will do just fine.
Roasted Brussels Sprouts (adapted from Ina Garten’s recipe)
- As many brussels sprouts as your heart (or your guests) can handle
- Grapeseed oil (Or any other high-temperature oil. I avoid olive oil because it becomes carcinogenic at high temperatures.)
- Salt and pepper
Preheat oven to 400 degrees.
Quarter the brussels sprouts, removing any yellow leaves. In a bowl, toss brussels sprouts, oil, and salt and pepper, then spread on a baking sheet in a single layer.
Roast for 20 minutes, or until their edges are charred. Sprinkle a little more salt and go to town on these crispy, delicious sprouts.