Roasted Brussels Sprouts

  • 1 pound Brussels sprouts
  • 2 T extra-virgin olive oil
  • 1/2 t salt
  • 1/4 t pepper

Cut off the brown ends of the Brussels sprouts and pull off any yellow outer leaves.  Mix them in a bowl with the olive oil, salt and pepper.  Pour them on a sheet pan and roast at 400 degrees for 35-40 minutes, until crisp on the outside and tender on the inside.  Shake the pan from time to time to brown the sprouts evenly.  Serve immediately.

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