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Roasted Brussels Sprouts


1 ½ pound Brussels sprouts, ends trimmed and yellow leaves, removed

3 T. olive oil

1 teaspoon kosher salt

½ teaspoon freshly ground black pepper



  1. Preheat oven to 400°F.
  2. Place trimmed Brussels sprouts, olive oil, kosher salt, and pepper in a large resealable plastic bag. Seal tightly and shake to coat. Pour onto a baking sheet and place it on the center oven rack.
  3. Roast in preheated oven for 30 to 45 minutes, shaking or gently stirring every 5 to 7 minutes for even browning. Reduce heat if necessary, to prevent burning. Brussels sprouts should be golden to medium brown when done. Adjust seasoning with salt to taste.
  4. Serve immediately.


Serves 6

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