Oven Roasted Brussels sprouts

from ButterYum

makes 2 servings

INGREDIENTS

  • 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

DIRECTIONS

  • Preheat oven to 400F.

  • Toss sprouts with olive oil, salt, and pepper.

  • Spread in an even layer on a rimmed sheet pan.

  • Roast for 25 minutes, tossing every 7 or eight minutes until done. Large sprouts may take longer.