Roasted Brussels Sprouts
In this easy recipe from Ina Garten, brussels sprouts are tossed with olive oil, salt and pepper and then roasted in the oven. She salts the sprouts again just before serving because she likes them salty like French fries.
- 1 1/2 lb. brussels sprouts
- 3 Tbs. extra-virgin olive oil
- 3/4 tsp. kosher salt, plus more, to taste
- 1/2 tsp. freshly ground pepper
Preheat an oven to 400°F.
Cut off the brown ends of the brussels sprouts and pull off any yellow outer leaves. In a bowl, combine the brussels sprouts, olive oil, the 3/4 tsp. salt and the pepper and stir to coat well.
Transfer the brussels sprouts to a baking sheet and roast in the oven until they are crisp on the outside and tender on the inside, 35 to 40 minutes. Shake the pan occasionally to brown the sprouts evenly.
Remove from the oven and sprinkle the brussels sprouts with more salt. Serve immediately. Serves 6.
Adapted from The Barefoot Contessa Cookbook, by Ina Garten (Crown Publishing Group, 1999).