Please pass the Brussels sprouts. Yes, I really do mean Brussels sprouts. If you have bad memories of overcooked, bitter, squishy Brussels sprouts then you should give them a second chance with this recipe. The crunchy outside combined with the flavor of sea salt makes this a favorite side dish of mine in the fall. The recipe is easy and flavorful.
Roasted Brussels Sprouts
1 pound Brussels sprouts
2 tablespoons olive oil
1/2 teaspoon sea salt
1/4 teaspoon freshly ground pepper
Preheat oven to 400 F. Cut off ends of Brussels sprouts and tear off any yellow leaves. Halve the Brussels sprouts and toss with remaining ingredients. Roast on a cookie sheet for 30-35 minutes. Serves 3-4.