Roasted Brussel Sprouts

Roasted Brussels Sprouts

Recipe from The Barefoot Contessa Cookbook

I remember when I first watched Ina Garten roast Brussels sprouts on her show, Barefoot Contessa, aired on the Food Network in 1999. Since then, this have been my favorite way to enjoy Brussels sprouts. I like to roast a large batch of these Brussels sprouts so I can refrigerate the leftovers and snack on these straight from the fridge. I acutally crave for these.

2 pounds Brussels sprouts, ends trimmed and outer bad leaves discarded
3 tablespoons olive oil (1.2 ounces)
3/4 teaspoon salt
1/4 teaspoon ground black pepper

Preheat oven to 400 degrees. Position oven rack to the center of the oven.

Place Brussels sprouts in a very large bowl. Toss with olive oil, salt and ground black pepper. Transfer to a shallow baking sheet in one layer. Bake in the oven for about 25 to 30 minutes, or until browned and crisp on the outside and tender on the inside. Shake the roasting pan halfway of baking time to brown the Brussels sprouts evenly. When done, transfer the Brussels sprouts to a serving bowl.

Yield 6 servings