It took me so long to fall in love with brussels sprouts. The things we pick up as a kid can be pretty funny - I remember my mom joking about how stinky they were and so I remember hating them before I even tried them. When I finally dug in, I was totally surprised and a little upset (after all, my love affair with brussels sprouts could have started years ago!!I).
Sauteeing them before roasting them helps cook them faster and allows them to get more browned. Alternatively, you can toss on one pan and cook at 400F 40-45 minutes.
2 tbsp grapeseed oil
2 lb brussels sprouts
¼ tsp crushed red pepper
¼ tsp sea salt
Cracked pepper - to taste
1 tsp maple syrup
Preheat the oven to 425F and line a baking sheet with parchment paper.
Trim the steam of the brussels sprouts and half them.
On the stove top heat grapeseed oil over medium heat (you might need to split this in two batches depending on how big your pan is). Add brussels sprouts and red pepper and cook until they begin to soften ~3 minutes. Toss with maple syrup, salt and pepper to coat.
Spread on the baking sheet on a single layer and transfer to the oven and cook for 20-25 minutes. If you want to use fewer dishes, toss all the ingredients together and cook for 40-45 minutes on baking sheet until crispy.