Hubby loves Brussels sprouts. I love him anyway.
This simple, pop-it-in-the-oven-and-walk-away recipe turns the dreaded sprout into a flavorful side dish. And who doesn’t feel a little virtuous and grown up when voluntarily making Brussels sprouts for dinner?
Oven Roasted Brussels Sprouts
1 lb Brussels sprouts
1-2 T. EVOO
sea salt & fresh cracked pepper to taste
Wash and dry Brussels sprouts and remove any sad-looking outer leaves. Toss with olive oil to coat and spread on ungreased baking sheet. Sprinkle with sea salt and pepper to taste. Bake at 400 about 35 min. Shake tray midway through to “flip” sprouts and cook evenly. Serve warm.