A quick toss of olive oil and salt is all you need to make these beauties dance in your mouth. Enjoy them any time of the day with just about anything.

Serves 4 to 5


1 pound Brussels sprouts, washed, trimmed if needed, cut in half

2 Tbsp olive oil

4 pinches (about 1/8 tsp) kosher salt



Pre-heat oven to 350 degrees.

Brussels sprouts will probably have a woody, fiberous end, so trim it off along with any old looking leaves, then cut in half lenth wise.

Toss Brussels sprouts with olive oil and salt in mixing bowl.

Line a sheet pan with parchment paper or foil, lay Brussels sprouts on it.

Put in oven and roast for 30 minutes, or until Brussels sprouts are tender and outer leaves are browned and crisp.

Remove from oven, enjoy!