Roasted Brussels Sprouts
This Roasted Brussels Sprouts recipe is my go-to healthy, quick snack or side dish. It’s so easy to make and tasty. For this recipe, and others with so few ingredients, I like to use a really good olive oil. I recently made an amazing trip to Pasolivo’s fresh oil farm in Paso Robles, California and came across the best extra virgin olive oil of my life. I could bathe in this stuff! It doesn’t hurt that the packaging is so beautifully designed that the bottle dubs as a staple kitchen ingredient and stylish room décor.
- 1 1/2 pounds brussels sprouts
- 3 tablespoons of your favorite extra virgin olive oil
- 3/4 teaspoon salt
- 1/2 teaspoon black pepper
Preheat your oven to 400 degrees F, and line a baking sheet with tinfoil. Rinse the brussels sprouts and cut off the hard brown bottoms. Dry well and place in a large gallon-sized ziplock bag. Add olive oil, salt and pepper and shake! This is a no mess way to get all of the brussels sprouts coated well with the mixture. Empty contents onto baking sheet and spread out evenly. Roast for 40 minutes, I like them crispy! Sample one when done cooking and add more salt to taste. Enjoy your healthy snack!