Roasted Brussel Sprouts

I had NEVER had brussel sprouts until I got married, actually not even until 3 years AFTER I got married! And guess what I LOOOVE them! I crave these every day now! They are sweet and crispy and SOO good!

Roasted Brussel Sprouts

Serves 2-3

1/2 lb. fresh brussel sprouts

2 TBS olive oil

1 tsp kosher or sea salt

1/4 tsp red pepper flakes (optional)

 

Preheat oven to 400 degrees.

Rinse your brussel sprouts well and remove and discolored leaves. Cut them into quarters, leaving the ends intact.

In a gallon sized ziploc bag, add the brussel sprouts, olive oil, salt and red pepper. Toss well to coat.

Spread out into an even layer on a large cookie sheet. Bake for 10 minutes and flip them over with a spatula, continue cooking for 15-20 min. or until they are brown and slightly crispy.

Serve with Parmesan cheese.