Recipe by Rachel Johnson, www.stupidgoodrachel.com
Be sure to preheat your sheet pan. This guarantees veggies are tender on the inside and crispy on the outside.
Total Time: 45 minutes
1 1/2 pounds brussels sprouts, stems trimmed and halved
3 tablespoons extra-virgin olive oil
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon red pepper flakes (optional)
1. Preheat oven to 375°F. Leave sheet pan in oven as it preheats.
2. Toss brussels sprouts evenly with olive oil, salt and peppers. Once oven is preheated, carefully remove hot pan; pour brussels sprouts onto the surface. Gently shake pan so brussels sprouts spread out into an even layer.
3. Roast 30 to 35 minutes or until sprouts are deeply roasted (some leaves will be charred). Cool slightly; serve.
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