People who love brussels sprouts really love them roasted. This simple and delish recipe is courtesy of Cookie and Kate. Choose bright green brussels sprouts with intact outer leaves. They should be firm when gently squeezed. The mini cabbages are in season from September to March although you can find them year-round. Look for them at your local farmers market.
Ingredients
1 ½ lbs. Brussels Sprouts
2 Tbs. Extra-Virgin olive oil
¼ tsp. fine sea salt
Instructions
Pre-heat oven to 425.
Line a large rimmed baking sheet with parchment paper for easy clean up (optional)
Remove discolored leaves and cut off the stem
Cut each sprout in half and place flat side down on baking sheet
Pour olive oil and salt on each sprout and toss lightly
Roast the sprouts until their tender and deeply golden, about 20 to 25 minutes
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