A simple side dish in which the sprouts are slow-roasted in a very hot oven until browned.
Prep: 10 min; Cook: 40 min
Ingredients
- 1 1/2 pounds Brussels sprouts
- 3 tablespoons good olive oil
- 3/4 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
Directions
- Preheat oven to 400 degrees F.
- 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.
- Spread out on a sheet pan and roast for 20 minutes. Remove the pan from the oven, stir the sprouts around on the pan and return to the oven.
- Roast for an additional 15 – 20 minutes, or until crisp on the outside and cooked through (you can test by poking with a fork).
- Serve immediately.
