Roasted Brussels Sprouts

This is my very favorite way to eat Brussels sprouts. They become very creamy. Roasting any vegetable adds a whole new dimension to their taste.


1-1/2  lbs  small Brussels sprouts 
2  Tbs   olive oil
3/4  tsp  kosher salt
1/2  tsp  freshly ground pepper

Wash and cut off the brown ends of the Brussels sprouts and pull off any loose or yellow leaves. Cut an “X” in the end of each sprout for more even cooking. Toss them in a bowl with the remaining ingredients. 

Spread out on a baking pan, in a single layer. Roast @400° for 35-40 minutes, until crisp on the outside and tender on the inside. Shake the pan from time to time while roasting, to evenly brown. Sprinkle with more kosher salt and serve immediately.