Roasted Brussels Sprouts

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Roasted Brussels Sprouts

Recipe from Ina Garten.

 

1-1/2 lb. Brussels sprouts

3 TB extra virgin olive oil

3/4 tsp. kosher salt

1/2 tsp. ground black pepper

 

Preheat oven to 400º F.

 

Cut off the ends of the Brussels sprouts and pull off any yellow outer

leaves.

 

Mix them in a bowl with the 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.

 

Yield: 6 servings.