Brussels Sprouts

I really love brussels sprouts as long as they aren't boiled and mushy which makes them smell like stinky feet. I decided to buy a bag at Costco and used Barefoot Contessa's Roasted Brussels Sprouts recipe twice with the contents. The first time, I realized that the brussels sprouts were smaller than what she used because they ended up burning slightly (still ended up tasty), so I had to adjust the time when I made them again.



Roasted Brussels Sprouts from The Barefoot Contessa Cookbook

serves 6

1 1/2 lbs Brussels sprouts

2 Tbs good olive oil

3/4 teas kosher salt

1/2 teas freshly ground black pepper

Preheat oven to 400 degrees. Cut off the ends of the Brussels sprouts and pull off any yellow outer leaves. Mix them in a bowl with the olive oil, salt and pepper. Turn them out on a baking sheet and roast for 35 to 40 minutes (Note from Grace: the time will need to be adjusted if you have smaller sprouts by about 15-20 minutes. check them from time to time to make sure that they aren't browning too quickly), until crisp outside and tender inside. Shake the pan, from time to time, to brown the Brussel sprouts evenly. Sprinkle with more kosher salt and serve.