Brussels Sprout Toss
Instructions
Preheat oven to 450 degrees Fahrenheit.
Prepare Brussels sprouts by slicing off the bottom of each Brussels sprout where it attached to the stalk. When the bottom is cut, the lowest and smallest outer leaves generally fall off because they are attached at the bottom of the sprout. Remove any other leaves that have yellowed edges or dark spots. When properly prepared, the Brussels sprouts will be bright green.
Wash the Brussels sprouts thoroughly under running water and pat them dry with a towel. If the sprouts are large, cut them in half.
Place the Brussels sprouts in a glass or metal roasting pan in a single layer.
Drizzle the olive oil over the Brussels sprouts and toss to coat each sprout evenly.
Add salt and pepper to taste and toss again, adding more salt and pepper if desired.
Place Brussels sprouts in the preheated oven and roast for approximately 30 minutes, shaking the pan once or twice during roasting to ensure an even roast and prevent sticking.
The Brussels sprouts have finished roasting when the outer leaves have crisped to a deep, dark brown, almost appearing black and the rest of the sprout has become a pale yellowish-green.
Remove from the oven and serve hot.
