Prep Time
10 min
Cook Time
40 min
Yields
6 servings
A classic dish that requires very little prep and boasts lots of flavour. Perfect for a weeknight dinner or on a special occasion like Christmas or Thanksgiving, Ina Garten is winning with this vegetable side dish.
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ingredients
1 ½
lb(s) Brussels sprouts
3
Tbsp good olive oil
¾
tsp kosher salt
½
tsp freshly ground black pepper
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directions
Step 1
Preheat oven to 400ºF.
Step 2
Cut off the brown ends of the Brussels sprouts and pull off any yellow outer leaves. Mix them in a bowl with the olive oil, salt and pepper. Pour them on a sheet pan and roast for 35 to 40 minutes, until crisp on the outside and tender on the inside. Shake the pan from time to time to brown the sprouts evenly. Sprinkle with more kosher salt (I like these salty like French fries), and serve immediately.