It is generally accepted that kids hate Brussels sprouts.  Well, this kid doesn’t.  This kid loves them.  Especially when roasted.  It is one of my go-to side dishes for fall, winter, and early spring.  The exteriors are crispy while the interiors are soft and buttery.  Plus, you have the added bonus that it takes very little effort to make them. What a great way to enjoy your greens!

1 lb Brussels sprouts, limp exterior leaves removed and cut in half

1 1/2 Tbsp olive oil

1 tsp kosher salt

1/2 tsp freshly ground black pepper

1. Pre-heat the oven to 400 degrees.  Line a baking sheet with parchment paper or a silicone baking mat.

2. Place the Brussels sprouts on the baking sheet.  Drizzle the olive oil over the sprouts, then sprinkle with salt and pepper.  Using your hands, toss the ingredients together to distribute the oil and seasonings.

3. Roast the Brussels sprouts for 10 minutes.  Remove them from the oven and serve immediately.

Serves 4