- 1 lb. purple brussels sprouts
- 1-2 Tbsp extra-virgin olive oil
- 1 tsp coarse salt
- 1/2 tsp freshly ground black pepper
- Preheat oven to 425 degrees. Trim the ends and slice the brussels sprouts in half or quarters depending on size. Then place them on a sheet pan large enough so they’re in one layer. Drizzle with the oil, salt and pepper, then gently toss to coat them evenly. Roast for approximately 45 minutes until they’re charred to your liking and cooked through, tossing them every 15 minutes. Enjoy immediately or at room temperature.
Source: The Wicked Noodle- tested by Cindy Bevans