1 pound Brussels sprouts
2 Tbsp. olive oil*
1/2 tsp. Kosher salt
Freshly ground black pepper
Fresh lemon juice (optional)
Instructions
Preheat oven to 450°F.
Trim ends of Brussels sprouts, and halve them lengthwise. In a medium bowl, toss the sprouts with olive oil, salt, and a few grinds of pepper until completely coated with oil.
Arrange on a baking sheet with cut sides down. Roast until sprouts are tend and browned, about 15-20 minutes. Serve warm and season to taste.
*You can rub the sprouts with 1 Tbsp. bacon grease instead of olive oil, and when they are done toss them with a little balsamic binegar and chopped, cooked bacon.
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