Instructions: * Orig was 3 tbsp olive oil

Preheat the oven to 400F.

Wash the Brussels sprouts and cut off the ends. 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 35-40 minutes, until crisp outside and tender inside. Shake the pan from time to time, to brown the Brussels sprouts evenly. Sprinkle with more kosher salt and serve.

NOTES :
This recipe was posted to another list with rave reviews, and I gave it a try tonight. Wow, were these good! And they would have been even better if my sprouts hadnt been in the fridge for 2 weeks. Very crispy on the outside, and even DH, who does not like Brussels Sprouts ate them.

I now serve Brussels sprouts with Ume Plum vinegar. If you plan to do this, omit or reduce the salt in this recipe as the vinegar is salty itself.

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