Ingredients:

  • 1 lb Brussels sprouts, trimmed and halved lengthwise
  • 2 tbsp extra virgin olive oil
  • 1/2 tsp kosher salt
  • 1/4 tsp freshly cracked black pepper

Instructions:

  1. Wash the Brussels sprouts and pat them completely dry. Cut off the woody stem end and slice each sprout in half lengthwise.
  2. In a large bowl, combine the halved sprouts with olive oil, salt, and pepper. Toss vigorously until every leaf is glistening.
  3. Preheat the oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper.
  4. Arrange the sprouts in a single layer, cut-side down, ensuring at least half an inch of space between each sprout.
  5. Roast on the center rack for 20–25 minutes until the sprouts smell nutty and the bottom surfaces are a deep, mahogany brown.