Serves 8
2 pounds Brussels Sprouts ( about two bags or 1 large bunch)
1/4 cup olive oil
1/2 - 1 teaspoon pink Himalaya salt or kosher salt
fresh ground black pepper - to taste
Directions:
Wash and drain the Brussels sprouts.
Pre-heat oven to 400 degrees. Line a baking sheet with foil.
Cut off the brown ends of the Brussels sprouts and cut in half, discarding loose outer leaves. Add to a large bowl and toss with the olive oil, salt and black pepper. Mix well.
Pour them onto the sheet pan and place in the oven. Roast for 30-40 minutes or until tender, crisp and nicely browned, turning once in between cooking. Taste for flavor, sprinkle with more salt and enjoy with a meal.
Copyright © 2020 Renate Moore | Let’s Cook & Just Eat
Mix well with olive oil, salt and black pepper
