These roasted Brussels sprouts are a simple, elegant side dish. Halved and tossed with olive oil and kosher salt, then roasted until crisp-tender and lightly caramelized, they’re perfect for weeknight dinners or holiday feasts.
Ingredients
2 pounds Brussels sprouts, trimmed and halved lengthwise
2 tablespoons olive oil
½ teaspoon coarse kosher salt
Directions
- Preheat oven to 450°F. Spray a rimmed baking pan with nonstick cooking spray; set aside.
- In a medium bowl, toss Brussels sprouts with olive oil and salt to coat. Spread in prepared baking pan with cut sides down.
- Roast for 20 to 30 minutes or until crisp-tender and slightly charred, turning halfway though.
