DESCRIPTION
When roasted whole, Brussels sprouts get brown and crispy on the outside, soft and creamy on the inside. I love this no-fuss delicious way to cook them and think you will too. – Christine xo
Ingredients
Scale
- 1 and 1/2 lbs. Brussels sprouts
- 2 Tbsp. olive oil
- 1 tsp. Kosher salt
Instructions
- Preheat oven to 425°F. Line a large baking sheet with aluminum foil.
- Trim tough end off of Brussels sprouts. Put the sprouts and any leaves that fell off when trimming into a large bowl. Add the olive oil and salt and toss to coat.
- Spread out on foil-lined sheet pan and cook until very dark on the outside and tender on the inside, about 40-50 minutes depending on the size of the sprouts.
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