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.
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.