• 1 lb Brussels sprouts
• 3 TB extra virgin olive oil
• 1 tsp salt (or less)
• 1 tsp freshly ground black pepper
To prepare, soak Brussels sprouts in a bowl of cold for 20 minutes. Preheat oven to 400°F. Drain and trim the stem ends of the Brussels sprouts, pulling off any yellow outer leaves. Cut each sprout in half from stem to top. Toss sprout slices in a bowl with the olive oil, salt and pepper. Transfer them to a lightly oiled sheet pan and roast, turning once or twice, for 20 to 30 minutes, until lightly browned and crisp outside and tender inside—you'll note that leaves that are loose will be especially brown and crispy—this is ideal. Serve hot.
Makes 4 servings.
Per serving (132g): 135 calories, 10g fat, 1.5g sat fat, 9g carbohydrate, 3g protein, 3.2g fiber, 321mg sodium