Wednesday’s Chow Baked Brussels Sprouts

by Anna on January 21, 2015

Brussels Sprouts 


1½  pounds Brussels sprouts

3 tablespoons olive oil

¾ teaspoon kosher salt


Preheat oven 400°.

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 and salt. Pour them on a sheet pan covered in tin foil (makes for easy clean up).  Roast in oven for 25-35 minutes.  Shake the pan every 10 minutes or so

to help with even cooking. Serve immediately.

Ready to cook.

Ready to cook.

Ready to eat!

Ready to eat!

{ 0 comments… add one now }

Leave a Comment

Previous post:

Next post: