“The Brussels sprouts should be brown with a bit of black on the outside when done. Any leftovers can be reheated or even just eaten cold from the fridge. I don’t know how, but they taste sweet and salty at the same time!”
Servings
Prep Time
6
15minutes
Cook Time
45minutes
Servings
Prep Time
6
15minutes
Cook Time
45minutes
Ingredients
1 1/2poundsBrussels sproutsends trimmed and yellow leaves removed
Place trimmed Brussels sprouts, olive oil, kosher salt, and pepper in a large resealable plastic bag. Seal tightly, and shake to coat. Pour onto a baking sheet, and place on center oven rack.
Roast in the preheated oven for 30 to 45 minutes, shaking pan every 5 to 7 minutes for even browning. Reduce heat when necessary to prevent burning. Brussels sprouts should be darkest brown, almost black, when done. Adjust seasoning with kosher salt, if necessary. Serve immediately.
Recipe Notes
Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.