Crispy & tender, this flavorful side dish is a fall classic.
2 pounds local & organic Brussels sprouts
3 tablespoons olive oil
1 teaspoon kosher salt
1/2 teaspoon black pepper
Preheat oven to 450°F.
Rinse, trim and halve Brussels sprouts and toss with oil, salt, and pepper on a rimmed baking sheet.
Roast, tossing occasionally, until tender and browned, 35–45 minutes.