3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Preheat oven to 400 degrees F.
Cut off the brown ends of the Brussels sprouts and pull off any yellow outer leaves. Mix them in a bowl with the olive oil, salt and pepper. Pour them on a sheet pan and roast for 35 to 40 minutes, until crisp on the outside and tender on the inside. Shake the pan from time to time to brown the sprouts evenly. Sprinkle with more kosher salt ( I like these salty like French fries), and serve immediately.
NOTES:
- Source - Ina Garten
- Very easy and delicious!
- Mine took quite a bit less time than called for and I ended up peeling off outside leaves on some of them because they really were too overdone.
- Ina likes hers salty and I agree. A little extra sea salt ground on top was good.
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