quarter brussel sprouts until you have enough to cover the bottom of a cast iron or carbon steel oven safe pan without crowding; a glass casserole dish will also work
toss in cooking oil of choice, salt, pepper, herbs of choice, e.g. herbs de provence
420F for 30 minutes, stirring at 10 and 20 minutes, optionally sprinkling with shredded parmesan at 20 minutes
End result should be crisped on edges. Probably the side dish I’ve made more than than any other.
This is a bit extra effort, but the brussel sprouts marinade outline in the link is very good. The link says to grill them on skewers, but I have also baked them and air fried them using the same marinade and it was always good. If you’re opposed to grilling them or don’t have access to a grill, the air fryer is the next best option for sure
Roast brussel sprouts:
End result should be crisped on edges. Probably the side dish I’ve made more than than any other.
This is a bit extra effort, but the brussel sprouts marinade outline in the link is very good. The link says to grill them on skewers, but I have also baked them and air fried them using the same marinade and it was always good. If you’re opposed to grilling them or don’t have access to a grill, the air fryer is the next best option for sure
https://www.wellplated.com/grilled-brussels-sprouts/
Thanks! I’ll give it a try.