arrow-left icon arrow-right icon behance icon cart icon chevron-left icon chevron-right icon comment icon cross-circle icon cross icon expand-less-solid icon expand-less icon expand-more-solid icon expand-more icon facebook icon flickr icon google-plus icon googleplus icon instagram icon kickstarter icon link icon mail icon menu icon minus icon myspace icon payment-amazon_payments icon payment-american_express icon ApplePay payment-cirrus icon payment-diners_club icon payment-discover icon payment-google icon payment-interac icon payment-jcb icon payment-maestro icon payment-master icon payment-paypal icon payment-shopifypay payment-stripe icon payment-visa icon pinterest-circle icon pinterest icon play-circle-fill icon play-circle-outline icon plus-circle icon plus icon rss icon search icon tumblr icon twitter icon vimeo icon vine icon youtube icon

Roasted Brussels Sprouts

Adapted By Brennan's 27 Sep 2018

Serving Size:Serves 6

Ingredients

1 1/2 pounds Brussels sprouts

3 Tablespoons Extra Virgin Olive Oil

3/4 teaspoon Kosher salt

1/2 teaspoon freshly ground black pepper

Sea Salt or more Kosher salt

Adapted From: FoodNetwork.com

Description
A tasty side-dish that is elegant in its simplicity.

Preparation
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. Pour them on a sheet pan and roast for 35 to 40 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 salt and serve immediately.