Roasted Brussels Sprouts


1 pound Brussels sprouts

2 Tbsp. olive oil*

1/2 tsp. Kosher salt

Freshly ground black pepper

Fresh lemon juice (optional)


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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