Roasted Brussels Sprouts
1½ lb Brussels sprouts
2 TBS Extra Virgin Olive Oil
1 tsp 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 about 20 minutes, stirring once.