Ingredients
- 1 1/2 pounds Brussels sprouts
- olive oil
- salt
- ground black pepper
Directions
Preheat oven to 400 degrees F.
Cut off the ends of the Brussels sprouts and pull off any yellow outer leaves. Single layer on cookie sheet mist them with the olive oil, salt, and pepper 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.
Variations
Quarter the sprouts, add balsamic vinegar and nuts (pine, almond, walnut) add a dash of lemon juice.
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