ROASTED BRUSSELS SPROUTS
- Servings: 4
- 1 ½ lbs Brussels Sprouts
- 3 tbsp olive oil
- ¾ tsp kosher salt
- ½ tsp black pepper
Preheat the oven to 400 degrees Fahrenheit. Cut off the root ends of the Brussels sprouts and pull off any yellowed outer leaves. Toss them in a bowl with the olive oil, salt, and pepper. Spread them out on a sheet pan and roast for 30 to 35 minutes until crisp on the outside and tender inside, turning once during cooking. Sprinkle with more kosher salt and serve immediately.
Variation: This also works well with broccoli florets. I usually do a similar amount of broccoli with 3 tbsp olive oil, 1 tsp chili powder, 2 cloves of garlic that have been crushed, and 1 tsp of kosher salt.
This is a great way to enjoy Brussels sprouts. I never liked the frozen and then steamed into grey mush version, but this method of cooking has converted me into a Brussels sprout lover.