Roasted Brussels Sprouts

Ingredients

• 1½ lbs Brussels sprouts
• Extra-virgin olive oil
• Kosher salt
• Freshly ground black pepper

Steps

1. Preheat the oven to 400°F.
2. Trim the stem ends from the Brussels sprouts and remove any yellow outer leaves. Cut sprouts that are 1 inch or larger in half lengthwise; leave small sprouts whole.
3. Toss with olive oil and season generously with salt and pepper.
4. Arrange in a single layer on a large rimmed baking sheet. Place halved sprouts cut-side down and do not crowd the pan.
5. Roast for 35–40 minutes, until crisp and deeply golden outside and tender inside. Shake the pan occasionally so they brown evenly.
6. Sprinkle with more kosher salt and serve immediately.

Notes

• Use two sheet pans for a large batch so the sprouts roast instead of steam.
• Serves about six.

Source

Food Network — How to Roast Brussels Sprouts