- 2 pounds Brussels sprouts
- 3 tablespoons olive oil
- 1 teaspoon salt
- fresh ground black pepper
Remove sprouts from stalk, trim ends, remove any yellow leaves.
Slice large sprouts in half.
Toss in oil, salt, and pepper.
Roast in a 400 oven. Shake pan occasionally, so sprouts brown evenly.
After 30-40 minutes sprouts should be tender, juicy and golden.