Roasted
Brussels Sprouts
Cooked until crispy on the
outside and tender on the inside, we'd be willing to bet that anyone who claims
to not like Brussels sprouts will change their tune after trying Ina's classic
version.
Ingredients
1 1/2 pounds Brussels sprouts
3 tablespoons good olive oil
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Directions
1.
Preheat oven to 400 degrees F.
2. 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.