Brussel Sprouts have definitely made a comeback over the past few years, and have gone from yucky to yummy, especially if you roast them with olive oil, salt and pepper. These veggies are rich in Vitamins A and C, folic acid and fiber. They are easy to make and even easier to devour. I add mushrooms to mine and the end result is divine.
- 1 1/2 pounds Brussels sprouts
- 3 tablespoons virgin olive oil
- 3/4 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 container of cremini mushrooms sliced
Preheat oven to 400 degrees F.Cut off the ends of the Brussels sprouts and slice the large ones in half. Add the mushrooms and 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.