Thursday, September 4, 2008

Roasted Brussels Sprouts

1-1/2 pounds of Brussels Sprouts
3-Tablespoons good olive oil
3/4-teaspoons kosher salt
1/2-teaspoon freshly ground black pepper

Preheat oven to 400 degrees.

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 and serve hot.

1 comment:

Heidi said...

We love sprouts and have never roasted them. They are coming into season now and we will eat them once a week. Needless to say, I will be trying them with this recipe.

Hugs ~