Roasted Brussels Sprouts
- 1½ lb Brussels sprouts
- 2 Tbs Extra Virgin Olive Oil
- 1 tsp s.a.l.t. sisters Vintage Merlot Sea Salt
- ¼ tsp freshly ground black pepper
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 20 minutes, stirring once.