Roasted Brussels Sprouts

• 11/2 pounds brussels sprouts, washed
(trim stems and remove outer yellow leaves)
• 3 tablespoons extra virgin olive oil
• 1 teaspoon sea salt
• 1/2 teaspoon black pepper

Servings: 4


Preheat oven to 400º F. Place trimmed brussels sprouts, extra virgin olive oil, sea salt, and black pepper in a large resealable plastic bag. Seal tightly, and shake to coat. Pour onto a baking sheet, and place on center oven rack.
Roast in the preheated oven for 30-45 minutes, stir sprouts every 10 minutes in pan for even browning. Reduce heat if necessary to prevent burning. Brussels sprouts should be medium to dark brown when done. Adjust seasoning with sea salt, if necessary. Serve immediately.