October 22, 2012
Nutrition Information (per serving)
1 lb fresh Brussels sprouts, trimmed and washed
1 Tbsp extra virgin olive oil
¼ tsp sea salt
Pinch freshly ground black pepper
- Place Brussels sprouts in a saucepan and cover with water. Bring to a boil and cook for 5 minutes. Let drain in colander. Cool and cut in half.
- Preheat oven to 400F. Place Brussels sprouts on baking sheet and coat with olive oil. Season with salt and pepper.
- Roast 10 to 20 minutes, or until just beginning to turn brown.