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.