Makes 6-8 servings. Recipe from Coastal Living Magazine.
2 pounds Brussels sprouts
1 tablespoon extra-virgin olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Nutritional info per serving
Total Fat: 2g
Total Carbs: 11g
Dietary Fiber: 4.3g
- Preheat oven to 425°.
- Heat a large cookie sheet in oven 10 minutes.
- Trim the stems and halve each Brussels sprout. Take both halves and using your fingers, peel back a couple layers of the outermost leaves. There’s no need to peel to the core of the sprout, but by physically loosening and detaching a substantial amount of outer leaves, you’re ensuring that your final product is going to be ultra frizzly and crispy.
- In a large bowl place sprouts, drizzle with the olive oil, then add salt & pepper and toss. Place sprouts, cut sides down on hot cookie sheet.
- Bake 20 to 25 minutes.
When you are prepping your Brussels sprouts in this way, they’re more prone to burn, so be sure to keep a close eye on your cook time.