Roasted Brussels Sprouts- Recipes at Penzeys Spices

By Cookie67

Ingredients

• 1 lb. Brussels sprouts
• 2 TB. olive oil (Michael prefers extra-virgin)
• 1/2 tsp. KOSHER-STYLE FLAKE SALT
• 1/4 tsp. CRACKED BLACK PEPPER
• 1 tsp. HERBS (OREGANO, CRACKED ROSEMARY and/or THYME), optional
• 1/2 lemon, optional
• 2 TB. toasted bread crumbs, optional

Details

Servings 1
Adapted from penzeys.com

Preparation

Step 1

Preheat oven to 350°. Wash the sprouts. Peel off the loose, dirty outer leaves until you're left with sprouts that have tightly-wrapped leaves. Cut off the stems and then slice the sprouts in half. Place the sprouts in a bowl and add the olive oil, SALT and PEPPER and HERBS if using. Toss to coat. Spread the sprouts on a baking sheet, cut sides down. Bake at 350° for 25 minutes. If desired, toss with the juice of the lemon half and the bread crumbs. Serve immediately.