Roasted Brussel Sprouts


Seems simple enough, and it is…the hardest thing is to decide how crispy you want them, and to wait that long!

I cook these often and buy them in bulk when available.

Wash, cut in half, line a pan with parchment paper, oven at 375-400F.

Toss with EVOO, Himalayan sea salt, cayenne and black pepper to your heat tolerance, and toss.

Spread out on the baking sheet, I put them all flat side down.

I let them go for awhile, about 40-60 minutes. I like them crispy like this.


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