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Roasted Brussel Sprouts
From: Ina Garten, Barefoot Contessa
1 1/2 lbs Brussel sprouts
3 tablespoons olive oil
3/4 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper
1. Preheat oven to 400 degrees F.
2. Cut off the ends of the Brussels sprouts and pull off any yellow outer leaves.
3. Mix them in a bowl with the olive oil, salt, and pepper.
4. Transfer them to a sheet pan and roast for 35 to 40 minutes, until crisp outside and
tender inside.
5. Shake the pan from time to time to brown the Brussels sprouts evenly.
6. Sprinkle with more kosher salt and serve hot.
From: Ina Garten, Barefoot Contessa
1 1/2 lbs Brussel sprouts
3 tablespoons olive oil
3/4 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper
1. Preheat oven to 400 degrees F.
2. Cut off the ends of the Brussels sprouts and pull off any yellow outer leaves.
3. Mix them in a bowl with the olive oil, salt, and pepper.
4. Transfer them to a sheet pan and roast for 35 to 40 minutes, until crisp outside and
tender inside.
5. Shake the pan from time to time to brown the Brussels sprouts evenly.
6. Sprinkle with more kosher salt and serve hot.