- 1 lb brussels sprouts
- 1/2 tsp kosher salt
- olive oil
Preheat the oven to 425 degrees.
To prepare your Brussels sprouts, rinse and dry them. Trim the ends and remove any damaged leaves. Cut each sprout in half from the flat base through the top.
On your baking sheet, combine the halved sprouts, olive oil and salt. Toss until the sprouts are lightly and evenly coated. Make sure they are well coated, use your hands if needed. Arrange the sprouts in an even layer with their flat sides facing down.
Halfway through the roasting (around 10 minutes in) turn them to make sure all sides are evenly browned. Roast the the sprouts for another 10-15 mins, until they are tender and deeply golden on the edges, about 20 to 25 minutes total. Season with more salt and pepper if needed. Leftovers will keep for up to 4 days in the refrigerator.
This recipe can be used as a base and you can add things like: parmesan, a splash of balsamic, sriracha, honey, soy, garlic, fried shallots, etc. Use in a grain bowl, a stir fry, or toss into pasta.