Roasted Brussels Sprouts

I am apparently the 'weird' one for liking Brussels sprouts just simply steamed or boiled but this recipe has converted the non believers in this house. These sprouts are salty & sweet on the outside, gooey and good on the inside. These are ready to munch on in just under an hour and they usually don't survive long enough for leftovers... 📷

Ingredients

1 1/2 pounds fresh Brussels sprouts, ends trimmed and yellow leaves removed 3 tablespoons olive oil 1 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper

Directions

1. Preheat oven to 400 degrees F (205 degrees C).

2. 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.

3. Roast in the preheated oven for 30 to 45 minutes, shaking pan every 5 to 7 minutes for even browning.

4. Reduce heat when necessary to prevent burning but don't panic when they start to turn brown, a little charring is a very good thing.

5. Serve immediately.

Retrospective

Might try adding a little Parmesan or garlic salt next time?Haven't tried this with frozen sprouts, might give that a try when the fresh ones aren't available.