Roasted Brussels Sprouts

You Will Need

1 pounds Brussels sprouts, halved
2-3 tablespoons olive oil 
coarse salt
​ground black pepper


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Serves 4

What To Do

Preheat oven to 400ºF or 425ºF

Cut off ends, remove yellow or leaves and cut sprouts in half.  In a large bowl, toss sprouts with oil, salt and pepper. 

Cover a large baking sheet with parchment paper. Spread sprouts out on baking sheet and turn them cut-side down. Bake 20 - 30 minutes until fork tender. There is no need to stir them half-way through roasting time. Serve immediately.  Refrigerate left overs and eat them cold within 3-4 days.

Source: Mary Concannon