Roasted Brussels Sprouts

 I love Brussels sprouts.

I bring them to holiday gatherings every year because, let's be honest, I love all the indulgent food but I need something  just plain green. No cheese, no heavy cream, and no butter. If you are fortunate enough to get them fresh on the stalk, it is easiest to break them off by grabbing each and  turning gently.

These are super simple to make. First, trim off the white base and peel off any withered looking parts.

Then, cut in half longitudinally and place on a baking sheet. Drizzle with olive oil and generously salt and pepper. Then mix them around with your hands to be sure they're coated with olive oil.
Roast at 400 degrees, shaking the pan half way through, for about 40 minutes.

I like these roasted until a little more caramelized and brown on the outside, but they are delicious when just a little brown as well.
 

Roasted Brussels Sprouts
Serves: 4 as a side; Total time: 50 minutes

• 1 stalk Brussels Sprouts (or 1 bag, about a pound)
• 2 tablespoons Olive Oil
• salt and pepper

Preheat the oven to 400°

Break the sprouts from the stalk by gently twisting. Trim the ends and peel off any withered or brown leaves. Slice in half longitudinally.

Place on a rimmed baking sheet and drizzle with olive oil. Generously salt and pepper. Mix with hands to ensure all sides are coated, then turn so all cut sides are down if necessary.

Place in the oven and roast for about 40 minutes, or until light brown and tender. Shake the tray after about 20 minutes to ensure none are stuck to the tray.