Ina Garten's Roasted Brussels Sprouts
- 1-1/2 pounds Brussels sprouts
- 3 tablespoons olive oil
- 3/4 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
Step 1: Preheat oven to 400 degrees F.
Step 2: Cut off the brown ends of the Brussels sprouts and pull off any yellow outer leaves.
Step 3: 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.
Step 4: 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.