Roasted Brussels Sprouts

By Charmane Andrews Skillen Roasted Brussels Sprouts

Roasted Brussels Sprouts
Serves 4-6

  • 1½ lb Brussels sprouts
  • 2 TBS Extra Virgin Olive Oil
  • 1 tsp Vintage Merlot Sea Salt
  • ¼ tsp freshly ground black pepper

 

Directions:
Preheat oven to 375°. Trim the ends off of the Brussels sprouts, then cut in half. In a large bowl, mix together EVOO, Vintage Merlot Sea Salt and black pepper. Add the sprouts and stir until they are evenly coated with oil.


Spread the sprouts in a even layer on a baking sheet. Roast for about 20 minutes, stirring once.

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