Description
This recipe is from my mother. It may sound strange, but these are really good and very easy to make. The Brussels sprouts should be brown with a bit of black on the outside when done. Any leftovers can be reheated or even just eaten cold from the fridge. I don’t know how, but they taste sweet and salty at the same time!
Ingredients
- 1 ½ pounds Brussels sprouts, ends trimmed and yellow leaves removed
- 3 tablespoons olive oil
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
Instructions
- Preheat oven to 400 degrees F (205 degrees C).
- 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 the preheated oven for 30 to 45 minutes
- shaking pan every 5 to 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.
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hr
Servings: 6