Roasted Brussels Sprouts
Roasted Brussels Sprouts
Cooked until crispy on the outside and tender on the inside, I'd be willing to bet that anyone who claims to not like Brussels sprouts will change their tune after trying Ina's classic version.
Prep time:
Cook time:
Serving size: 6
Calories per serving: 104
Ingredients:
Cook time:
Serving size: 6
Calories per serving: 104
1 1/2 pounds brussels sprouts
3 tablespoons good olive oil
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Directions:
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.
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.
