I just got back from visiting my Aunt Nancy in Atlanta this week, and she’s not only a ton of fun to be around, she’s also an incredible chef. I only recently took up cooking anything about 4 years ago and one of my goals for this year is to expand my horizons further and try out new recipes. I end up pretty much sticking to the recipes I know how to make and I don’t venture much beyond that.
Needless to say, I learned a LOT from Aunt Nancy while in Atlanta, and this recipe for her quick and easy roasted brussels sprouts is one of the things I picked up in her kitchen!
Level: Easy, I promise!
Prep Time: 5 minutes
Cook Time: 20 minutes
- Brussels sprouts
- Olive oil
- Pink Himalayan salt
- Preheat your oven to 400 degrees and pull out a cutting board, sheet pan, paring knife, spatula, and tin foil.
- Cut off the ends of your brussels sprouts and remove any funky looking outer leaves. If your brussels sprouts are on the larger size like the ones I used in my photos, you can cut them in half so they cook through better. If you end up with little outer leaves after you cut them that look healthy, be sure to not throw these out because they get so crunchy and crispy and taste delicious.
- Put a sheet of tin foil over your sheet pan and place your brussels sprouts directly on top.
- Next, drizzle olive oil over your brussels sprouts and sprinkle with Pink Himalayan salt.
- Using your spatula, turn and push your brussels sprouts around on the pan so they get coated well with the olive oil and salt. Finally, put them right in the oven! Make sure it really is super hot and actually up to 400 degrees because that’s the key to getting them crispy.
- Set your timer for 10 minutes, and pull your brussels sprouts after the ten minutes are up. Use your spatula to turn your brussels sprouts over so they can get crispy on the other side.
- Put your brussels sprouts back in the oven and set your timer for another 10 minutes. After your timer goes off, pull them out of the oven and serve them up!
Bre is a female millennial go getter residing in New York. One part entrepreneur, one part geek, she obtained her degree in Textile/Surface Design from The Fashion Institute of Technology.
She has held some exciting roles in both fashion as a designer working for brands like Victoria’s Secret and Henri Bendel, as well as in ad tech working for publishers like Ziff Davis.
Today she operates her own luxury label Bre Avery, along with Chip Chick Media which reaches millions of women each month.
Bre is passionate about teaching women how to build a business and be an entrepreneur, in addition to keeping her readers informed of the latest technology trends and exciting products to improve their lifestyles.
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