1 1/2 pounds Brussels sprouts
3 tablespoons good olive oil
freshly ground black pepper
Preheat oven to 400 degreees.
Rinse Brussels sprouts well.
Cut ends off each sprout and peel off any yellow or loose leaves.
Toss oil and sprouts in bowl until well coated.
Add kosher salt to taste. Sprinkle black pepper and mix well.
Pour on to shallow baking sheet and roast for about 30-40 minutes. Shake the pan occasionally to brown the sprouts evenly.
I definitely liked these better than steamed Brussels sprouts. I really liked the outer coating, so next time I do this I think I will cut each sprout in half so more of it is seasoned and crispy.
Oh, and Audrey ate one bite and didn't touch the rest!