Prep time: 10 minutes
Cook time: 30 minutes
- One stalk/container of Brussels sprouts (about 30 buds)
- 3 Tbs of extra virgin olive oil
- 1 tsp of salt (or, to taste)
- 1 tbs of balsamic vinegar or lemon juice (optional)
Preheat oven to 425. Prune the Brussels sprouts from the stalk and cut each in half. Place in a large bowl and sprinkle the other ingredients over the top. Toss until coated evenly. Arrange the Brussels sprouts face down on a flat cookie sheet. Cook until the skin is dark brown and flaky on the outside, about 25-30 minutes.