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Tuesday, September 2, 2014

ROASTED BRUSSLE SPROUTS


1 pounds Brussels sprouts
3 tablespoons good olive oil
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Preheat oven to 400 degrees F

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

Cut each in half.

Mix them in a bowl with the olive oil, salt and pepper.

Pour them on a sheet pan and roast for 35 to 40 minutes, turning every 10-15 minutes, until crisp on the outside and tender on the inside.

Shake the pan from time to time to brown the sprouts evenly. Sprinkle with more kosher salt if needed.

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