Roasted Brussels Sprouts
This fall favorite in our house surprises everyone with its delicious taste when it is roasted and crisp with kosher salt. Brussels sprouts are an excellent dietary source of antioxidants, including vitamins A, C, and E.
INGREDIENTS
Serves 6
1½ pounds Brussels sprouts
1-2 tablespoons olive oil (enough to coat)
Kosher salt to taste
½ teaspoon freshly ground black pepper
This fall favorite in our house surprises everyone with its delicious taste when it is roasted and crisp with kosher salt. Brussels sprouts are an excellent dietary source of antioxidants, including vitamins A, C, and E.
INGREDIENTS
Serves 6
1½ pounds Brussels sprouts
1-2 tablespoons olive oil (enough to coat)
Kosher salt to taste
½ teaspoon freshly ground black pepper
METHOD
Preheat oven to 400 degrees. Cut off the ends of the Brussels sprouts and pull off any brown outer leaves. Slice in half lengthwise. Mix sprouts in a bowl with the olive oil, salt and pepper. Place vegetables on a baking sheet and roast for 30 to 35 minutes. Stir the Brussels occasionally to brown them evenly. The Brussels are done when they are crispy on the outside and tender on the inside. Yum!
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