ROASTED BRUSSELS SPROUTS

I love Brussels sprouts.  Always have.  Cooked any way or even raw I think they taste yummy.  Not so Joe.  Oh, he eats them, but would rather have something else.  Until...

I started making them in the oven when I was roasting other things.  Putting them in the oven seems to bring out some sweetness.  I do them this way quite often now.  The Brussels sprouts should be brown with a bit of  black on the outside when done.

ROASTED BRUSSELS SPROUTS

1 1/2 lbs. fresh Brussels sprouts, trimmed

3 tablespoons olive oil

1 teaspoon kosher salt (I sometimes use sea salt)

1/2 teaspoon black pepper

1.  Preheat oven to 400 degrees.

2.  Put Brussels sprouts, olive oil, salt and pepper in a large resealable plastic bag.  Seal tightly and shake to coat.  Pour sprouts onto a baking sheet.

3.  Roast for 30 to 45 minutes, shaking pan every 5 to 7 minutes for even browning.  Reduce heat if necessary to prevent burning.  Season with more salt if necessary.  Serve immediately.