Roasted Brussels Sprouts

Ingredients

• 16oz brussels sprouts, washed and halved
• 2 Tbsp olive oil
• ¼ – ½ tsp salt
• black pepper to taste

Method

1. Preheat the oven to 420° F and line a metal baking sheet with aluminum foil.
2. In a large mixing bowl, pour the olive oil over the sprouts, and combine until all the sprouts are coated.  Add more oil in ½ Tbsp increments if needed.
3. Measure out roughly ½ a tsp salt then, using your fingers, begin sprinkling it in small batches over the sprouts.  When it seems like you’ve salted the entire top layer of sprouts, mix the bowl, repeat the salting process once more, and then dispose of any remaining salt.
4. Pour the oiled and salted sprouts onto your prepped baking sheet, taking care to turn them all face-down.  You can get away with leaving them face-up or on their sides, but the brussels roast best face-down.
5. Sprinkle a light layer of black pepper over the sprouts.  This you can eyeball, and should be done to your tastes.
6. Transfer your baking tray of sprouts to the oven, and bake for 24 minutes.
7. After 24 minutes, the sprouts should be visibly browned on top and can be removed from the oven — if not, add 3-4 more minutes of baking time.
8. Let cool and enjoy!