Roasted Brussel Sprouts
Paul's all-time favorite vegetable...
- 3 lb Brussels sprouts, ends trimmed and yellow leaves removed
- 6 Tbsp olive oil
- 2 tsp kosher salt
- 1 tsp freshly ground black pepper
Preheat oven to 400 degrees.
Place trimmed Brussels sprouts, olive oil, kosher salt, and pepper in a large resealable plastic bag. Seal tightly, and shake to coat. Pour onto a baking sheet, and place on center oven rack.
Roast in preheated oven for 30 to 45 minutes, shaking pan every 5-7 minutes for even browning. Reduce heat when necessary to prevent burning. Brussels sprouts should be darkest brown, almost black, when done. Adjust seasoning with kosher salt, if necessary. Serve immediately. Makes 12 servings. Enjoy!