The Best Roasted Brussels Sprouts

They say simplest roasting is sometimes the best way to roast. I tend to agree. And what could be simpler than a little olive oil, kosher salt, and freshly ground black pepper?

The roasting brings out the holy-cow-I-didn't-know-Brussels-sprouts-could-be-this-delicious aspect we've all been looking for from this tiny little cabbage. Enjoy!

The Best Roasted Brussels Sprouts

Yield: 4 servings
Ingredients

• 1 lb Brussels sprouts
• 1 tablespoon olive oil
• 1/2 teaspoon kosher salt
• 1 teaspoon fresh black pepper

Cooking Directions

1. Heat oven to 400 F.
2. Cut off bottoms of Brussels sprouts and cut sprouts in half.
3. In a large bowl, toss sprouts with 1 tablespoon of olive oil and the salt and pepper.
4. Place on a large baking sheet and put on the middle rack of the oven.
5. Cook for 15-20 minutes, flipping once and removing extra crispy pieces.
6. They are done when soft on the inside.

Roasted Plethora of Vegetables

Veggies! Roasted, lightly salted, and delicious. A true plethora of veggies! YUM.

This will work with any kind of vegetables really. Just be sure to cook them at different times depending on their original firmness.

There are so many. I'm not sure how they all fit in the pan and what it took to roast them all so wonderfully, but damn, they're good! Addictingly good. Maybe there was some crack in the olive oil...hmmm. Enjoy!