Brussels Sprouts are just about one of the most insanely delicious foods on this earth and I’m here to share one of the most insanely easy recipes today! Roasted Brussels are pretty amazing in and of themselves, and over the last few years I’ve pretty much been of the opinion that they didn’t need much more than a little salt and pepper with some lemon juice to make them delicious. And while that still holds true, today I’ve got a recipe that will be my new addiction for the year to come, Chipotle Roasted Brussels Sprouts!
Simply start by cutting off the woody end of the stem and slicing your fresh brussels sprouts in half. I found some tiny little brussels sprouts this time, but personally I haven’t noticed any taste or texture difference between the small ones and the larger ones.
It’s important to toss them with enough olive oil to keep them from getting dry and hard while you cook them. For 1 pound I recommend 1/4 cup olive oil. We want them to be nice and tender.
Now toss with a little chipotle, salt and pepper and place on a foil lined baking sheet for easy clean up.
Roast for anywhere from 25-45 minutes depending on how large your brussels sprouts are and you have the easiest tastiest side to go with nearly any meal. Or, I personally love these with a little farro for lunch! In fact, there is a recipe in my meal plan for these brussels that includes a tasty creamy cilantro drizzle!
- 1 pound brussels sprouts
- 1/4 cup olive oil
- 1/2 teaspoon chipotle chili powder
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- Preheat oven to 400 degrees
- Wash and dry brussels sprouts
- Cut off woody end of step and slice in half lengthwise
- Toss with olive oil and seasonings
- Place on foil lined cookie sheet in preheated oven for 25-45 minutes depending on size
- They are done when they are fork tender and the outer leaves have started to turn crispy and brown