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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 6 |
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This comes from one of my favorite chefs, Ina Garten, The Barefoot Contessa. This is the only way I like brussels sprouts. I add a little chopped garlic to this recipe! Ingredients:
1 1/2 lbs brussels sprouts |
3 tablespoons olive oil |
3/4 teaspoon kosher salt |
1/2 teaspoon fresh ground black pepper |
Directions:
1. Preheat oven to 400 degrees F.
2. Cut off the ends of the Brussels sprouts and pull off any yellow outer leaves.
3. Mix them in a bowl with the olive oil, salt, and pepper.
4. Transfer them to a sheet pan and roast for 35 to 40 minutes, until crisp outside and tender inside.
5. Shake the pan from time to time to brown the Brussels sprouts evenly.
6. Sprinkle with more kosher salt (I like these salty like French fries) and serve hot.
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