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#### **How to Select Brussels Sprouts**
1. **Size**: When selecting Brussels sprouts, look for smaller, uniform-sized sprouts. Smaller Brussels sprouts tend to be sweeter and more tender, while larger sprouts can be more bitter and fibrous. If you can find Brussels sprouts that are about 1 to 1.5 inches in diameter, they will roast more evenly.
2. **Color**: Brussels sprouts should have a deep green color. Avoid sprouts that are yellowing or have brown spots. These signs indicate that the sprouts are past their prime.
3. **Leaves**: The leaves of Brussels sprouts should be tightly packed and free from wilting or yellowing. If the leaves are loose, it may indicate that the sprouts are old and have started to dry out.
4. **Freshness**: Fresh Brussels sprouts should feel firm and dense when you squeeze them lightly. If the sprouts feel soft or squishy, they may be overripe and should be avoided.
#### **Preparing Brussels Sprouts for Roasting**
1. **Trim the Ends**: Start by trimming the tough, woody ends of the Brussels sprouts. You can use a sharp knife to slice off the base, which will help the sprouts cook evenly.
2. **Peel Away the Outer Leaves**: After trimming the ends, peel away any yellow or damaged outer leaves. These leaves may burn during roasting, so it’s best to remove them before cooking.
3. **Cut the Sprouts in Half**: While some people choose to roast Brussels sprouts whole, cutting them in half allows for faster cooking and helps the interior cook through evenly. It also creates more surface area, which leads to more crispy, caramelized edges.
4. **Rinse and Dry**: After prepping the Brussels sprouts, rinse them under cold water to remove any dirt or debris. Dry them thoroughly with a kitchen towel. Excess moisture can cause the sprouts to steam instead of roast, so make sure they are as dry as possible before placing them in the oven.
### **The Basic Recipe for Roasted Brussels Sprouts**
Now that we’ve covered how to select and prepare your Brussels sprouts, it’s time to dive into the basic recipe for roasting them. This simple recipe will yield perfectly roasted Brussels sprouts that you can enjoy as a side dish or as part of a larger meal.
#### **Ingredients**:
– 1 lb Brussels sprouts (trimmed, halved, and dried)
– 2 tablespoons olive oil
– 1/2 teaspoon salt (or to taste)
– 1/4 teaspoon black pepper (or to taste)
#### **Instructions**:
1. **Preheat the Oven**: Preheat your oven to 400°F (200°C). The high heat is essential for achieving the crispy edges and tender interior that make roasted Brussels sprouts so delicious.
2. **Season the Brussels Sprouts**: In a large bowl, toss the halved Brussels sprouts with olive oil, salt, and black pepper. Make sure each sprout is coated evenly. You can also add a pinch of garlic powder or onion powder at this stage for extra flavor.
3. **Spread on a Baking Sheet**: Spread the Brussels sprouts in a single layer on a baking sheet. It’s important not to overcrowd the pan. If the Brussels sprouts are too close together, they will steam rather than roast, preventing them from getting crispy. For best results, use a large sheet pan.
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