- ½ pounds Brussels sprouts ends trimmed and yellow leaves removed
- 3 tablespoons olive oil
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
Preheat oven to 400 degrees F (205 degrees C).
Place trimmed Brussels sprouts, olive oil, kosher salt, and pepper in a large resealable plastic bag. Seal tightly, and shake to coat. Pour onto a baking sheet and place on the center oven rack.
Roast in the preheated oven for 30 to 45 minutes, shaking the pan every 5 to 7 minutes for even browning. Reduce heat when necessary to prevent burning. Brussels sprouts should be darkest brown, almost black when done. Adjust seasoning with kosher salt, if necessary. Serve immediately.
Per Serving: 104 calories; protein 2.9g; carbohydrates 10g; fat 7.3g; sodium 344mg.