(Serves 5)
Crispy, golden, and full of flavor, these Roasted Brussels Sprouts are anything but boring. Tossed with olive oil and your Riega® himalayan pink salt, they roast up perfectly caramelized and totally addictive. An easy side that’s bold, tasty, and ready to steal the spotlight.
1½ lbs Brussels sprouts, trimmed and halved
2 tbsp olive oil
¾ tsp Riega® Pink Himalayan Salt (or to taste)
½ tsp black pepper
Preheat oven to 425°F (218°C). Line a baking sheet with parchment paper for easy cleanup.
Trim the ends and slice Brussels sprouts in half. If they’re very large, quarter them for even roasting.
In a large bowl, toss the Brussels sprouts with olive oil, Riega® Pink Salt, and black pepper until well coated.
Spread them out in a single layer on the baking sheet, cut side down for extra caramelization. Roast for 25–30 minutes, flipping once halfway through, until golden brown and crispy on the edges.
Serve hot as a side dish or toss into bowls or salads for added crunch and flavor.
Why pink salt? Long ago, volcanoes erupted along the Himalayan Mountain range, covering beds of rich sea salt in the molten lava. These Himalayan salt beds were preserved in stone and are mined today for their rich flavor and beautiful pink color. Add some flavor and color to your salt collection with Riega Himalayan Pink Salt. Great replacement for table salt and Kosher salt.