Oven Roasted Brussel Sprouts

from ButterYum
Makes 1/2 pound


  • 1/2 pound small Brussels sprouts, trimmed and cut in half
  • 1 tablespoon extra virgin olive oil
  • 1/4 teaspoon Kosher salt (if using table salt, use 1/8 tsp)
  • 1/4 teaspoon ground black pepper


  1. Preheat oven to 400F. 
  2. Toss sprouts with olive oil, salt, and pepper. 
  3. Spread in an even layer on a rimmed sheet pan. 
  4. Roast for 25 minutes, tossing every 7 or eight minutes until done. Large sprouts may take longer.