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Roasted Brussels Sprouts
, 1999, The Barefoot Contessa Cookbook, All rights reserved

Ingredients
1 1/2 pounds Brussels sprouts
3 tablespoons good olive oil
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

Directions
Preheat oven to 400 degrees F.

Cut off the ends of the Brussels sprouts and pull off any yellow outer leaves. Mix
them in a bowl with the olive oil, salt, and pepper. Transfer them to a sheet pan
and roast for 35 to 40 minutes, until crisp outside and tender inside. Shake the

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Copyright 2006 Television Food Network, G.P., All Rights Reserved

 

pan from time to time to brown the Brussels sprouts evenly. Sprinkle with more
kosher salt (I like these salty like French fries) and serve hot.

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Copyright 2006 Television Food Network, G.P., All Rights Reserved