Dead Simple Roasted Brussels Sprouts

1. 1

   Preheat your oven to 400. Put some oil on a baking sheet and pop it in there to preheat while you prep the brussels sprouts.

2. 2

   Trim the bottoms, cut the sprouts in half and tear off the outer leaves. Separate the garlic cloves. Put everything in a bowl and toss with some oil, salt and pepper. If you want to, you can also toss in some cumin or carraway seeds at this point -- that is a nice variation. The plain salt-and-pepper option is great too, though.

3. 3

   Take the pre-heated pan out of the oven and quickly spread out the brussels sprouts and garlic cloves. It should sizzle in a satisfying way. Pop em in the oven and set a timer for 6 minutes.

4. 4

   Spill out the chestnuts on your chopping board -- I often use the jarred kind. (Pricey, but delish.) Chop them up roughly. When the timer goes off, add them to the pan with the sprouts, making sure to give everything a good shake to make sure they're getting browned on all sides. Set the timer for another 6 minutes.

5. 5

   After the timer goes off, check out your sprouts -- are they nicely browned but still a vibrant green? If so, serve em up! If you think they need more browning, pop em back in after another toss for another 6 minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.