Roasted Brussels Sprouts
We've never met a Brussels sprout we liked until we tasted these. You won’t believe the difference roasting them, instead of boiling or steaming them, will make.
- 1 1/2 lb: Brussels sprouts
- 3 Tbs. good olive oil
- ¾ tsp. Kosher salt
- ½ tsp. freshly ground black pepper
Preheat oven to 400° F.
Cut off the ends of the Brussels sprouts and pull off any yellow outer leaves. Mix them in a bowl with olive oil, salt and pepper.
Transfer them to a sheet pan and roast for 35 to 40 minutes, until crisp outside and tender inside.
Shake the pan from time to time to brown the Brussels sprouts evenly.
~Sprinkle with more kosher salt (I like these salty like French fries) and serve hot.
Serves 6.