Categories: Barefoot Contessa, Brussels Sprouts, Side Dish
Ingredients
- 1 1/2 lbs Brussels sprouts
- 3 tablespoons olive oil
- 1/2-3/4 teaspoon kosher salt
- 1/2 teaspoon lemon-pepper seasoning or 1/2 teaspoon ground black pepper
Directions
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Preheat oven to 400°F.
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Cut off the ends of the Brussels sprouts and pull off any yellow outer leaves.
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Mix them in a bowl with the olive oil, salt, and lemon-pepper seasoning.
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Transfer them to a sheet pan and roast for 35 to 40 minutes, until crisp outside and tender inside.
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Shake the pan from time to time to brown the Brussels sprouts evenly.
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Sprinkle with more kosher salt (I like these salty like French fries), if you like, and serve hot.