“This is a very simple preparation, but my favorite way to prepare Brussels sprouts,” said Michelle MacDonald, MS, RDN, CDE, a National Jewish Health Clinical Dietitian & Certified Diabetes Educator.
1 ½ pounds Brussels sprouts, ends trimmed and yellow leaves removed
3 tbps olive oil
1 tsp kosher salt
½ tsp freshly ground black pepper
Preheat oven to 400 degrees F (205 degrees C).
Place trimmed Brussels sprouts, olive oil, kosher salt, and pepper in a large resealable plastic bag. Seal tightly, and shake to coat. Pour onto a baking sheet, and place on center oven rack.
Roast in the preheated oven for 30 to 45 minutes, shaking pan every 5 to 7 minutes for even browning. Reduce heat when necessary to prevent burning. Brussels sprouts should be darkest brown, almost black, when done. Adjust seasoning with kosher salt, if necessary.