HILARY’S ROASTED BRUSSELS SPROUTS  

Makes 6 servings 

This amazingly unfussy recipe for roasted Brussels sprouts is from my friend Hilary. On a recent morning, she brought out a large platter of them for her husband’s healthy breakfast snack. We ended up polishing off the lot as we chatted. I asked if I could post it here, they were SO good and SO easy. The secret — there’s always a secret to a great recipe — is the long slow roast at the relatively low 300°F temperature. If you cook them ahead, either accidentally or by intention, they can be re-crisped by running them through a 450°F oven for 5-6 minutes. Thanks Hilary!

1 ½ lbs freshest Brussels sprouts, stem end trimmed, split in half 
3 oz extra virgin olive oil 
1 tsp sea salt 
¼ tsp freshly ground Tellicherry pepper 
Optional: ¼ tsp chili flakes 

Line a 9 x 13-inch baking pan with a sheet of aluminum foil. The edges of the pan don’t need to be covered, so you can use a single sheet of foil. Toss the Brussels sprouts with olive oil, salt, and Tellicherry pepper. Sprinkle with the chili flakes, if using. Spread the Brussels on the pan in a single layer. Roast uncovered for 12 minutes at 425°F. Turn the oven down to 300°F and roast for another 45 mins, still uncovered. Taste for salt and adjust as desired. Transfer to a serving platter (or eat them off the roasting pan, if you can’t wait). If you wish, season the Brussels with spices or herbs or lemon before or after roasting. The delicious sweetness of the simply salted Brussels is outstanding. 

©2021 Christopher Lee