roasted brussels sprouts
This is my favorite Ina Garten recipe. I also feel healthy when I eat them so it works out wonderfully. You don't need to measure the salt and pepper, I just sprinkle it on(quite heavily I should add) xoxo
1 1/2 pounds of Brussels sprouts
3 tablespoons good olive oil
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Preheat oven to 400 degrees F.
Cut off the ends of the Brussels sprouts and pull off any yellow outer leaves. Mix them in a bowl with the olive oil, salt, and pepper. Transfer them to a sheet pan and roast for 35 to 40 minutes, until crisp outside and tender inside. Shake the pan from time to time to brown the Brussels sprouts evenly. Sprinkle with more kosher salt and serve hot.