Brussels sprouts 

A vegetable consisting of the small compact bud of a variety of cabbage. Baked Brussels sprouts are an extremely simple side dish to prepare, with minimal effort. The recipe simply involves cleaning the sprouts and cooking them in the oven with different aromas that accentuate the flavor. Personally I love sprouts, both for their taste and for their texture. I believe that this is also influenced by their round shape that makes them pleasant to the palate. For this dish, I chose to flavor the sprouts with chives, garlic and sweet paprika. During cooking, the sprouts roast well forming a delicious crust on the outside, but remaining soft and juicy inside. You can combine baked Brussels sprouts with any second course you like.

Ingredients

200 g Brussels sprouts

1 tablespoon extra virgin olive oil

½ teaspoon sweet paprika

a few strands chives

garlic powder

Salt

Pepper

Preparation

Preheat the oven to 200°C. Clean the Brussels sprouts by removing any dark/yellowed or damaged parts that are more external. Rinse and cut them in half. Chop the chives. Line a small baking sheet with parchment paper and spread the sprouts. The size of the pan must be such as not to overlap the sprouts. Sprinkle with a little garlic powder, pepper and paprika and sprinkle with chives. Stir with a spoon to evenly distribute the seasoning. Pour in the oil and bake the pan. Cook for 30 minutes, turning the sprouts every 10 minutes. At the end take out of the oven and salt. Serve hot.

Notes

If you have leftovers, you can keep the sprouts in the fridge and then heat them in the oven. You can store them in the refrigerator for 2-3 days.