Roasted Brussels Sprouts with Chipotle-Infused Olive Oil

For Father’s Day, we toured Central Texas Olive Ranch in Georgetown, Texas. In addition to golf-carting through the groves, we also sampled six flavors of infused olive oils. It was impossible to pick the best, so we bought a sampler, with one of all six kinds.

This recipe uses the chipotle-infused extra virgin olive oil, but any high-quality EVOO will do.

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Roasted Brussels Sprouts with Chipotle-Infused Olive Oil

  • 2 Tbsp chipotle-infused extra-virgin olive oil
  • ½ tsp Himalayan pink sea salt
  • 1 pound Brussels sprouts, washed and trimmed

Preheat oven to 375°. Combine oil and salt in large bowl; set aside. Grease 11×7 baking pan; set aside.

Cut Brussels sprouts in half lengthwise. Place in olive oil and mix well. Transfer sprouts to prepared pan, cut side down, and bake until lightly browned, about 25-30 minutes. Serve hot.

 

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