Roasted Brussels Sprouts

Gluten-Free

From The Barefoot Contessa Cookbook. This recipe makes everyone except Rivka really happy.

  • 1.5 lbs fresh Brussels sprouts, or 1 stalk
  • 3 Tbsp olive oil
  • 3/4 tsp kosher salt
  • 1/2 tsp freshly ground black pepper

Preheat oven to 400°F.

Cut the Brussels sprouts off the stalk, if they’re still on it, and wash and trim as needed. Mix them in a bowl with the other ingredients, lay them in a single layer on a baking sheet, and roast for 35-40 minutes. Shake the pan from time to time, to brown the sprouts evenly, and sprinkle with more salt if desired.

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