Brussels sprouts have surged in popularity recently and it’s easy to understand why. They’re high in nutrients while low in calories and can be prepared quickly in a variety of ways—baked, steamed, and even eaten raw! This simple side dish recipe serves up roasted sprouts seasoned with just a touch of olive oil, salt, and pepper.”
1 pound fresh Brussels sprouts, ends trimmed and halved lengthwise
1½ teaspoons olive oil
¼ teaspoon kosher salt
⅛ teaspoon ground pepper
1Preheat oven to 425°F. Line a 15×10-inch baking pan with foil; lightly coat with cooking spray. Set aside. Toss Brussels sprouts with oil, kosher salt, and pepper in a large bowl.
2Arrange the Brussels sprouts in a single layer in the prepared baking pan. Roast 15 to 20 minutes or until the Brussels sprouts are brown and crispy, using tongs to turn the sprouts once.