Roasted Brussels Sprouts

Serving Size:Serves 6


1 1/2 pounds Brussels sprouts

3 Tablespoons Brennan’s Cellars Extra Virgin Olive Oil

3/4 teaspoon Kosher salt

1/2 teaspoon freshly ground black pepper

Sea Salt (tyler Florence) or more Kosher salt


A tasty side-dish that is elegant in its simplicity.

Preheat oven to 400 degrees F.Cut off the brown ends of the Brussels sprouts and pull off any yellow outer leaves. Mix them in a bowl with the olive oil, salt and pepper. Pour them on a sheet pan and roast for 35 to 40 minutes, until crisp on the outside and tender on the inside. Shake the pan from time to time to brown the sprouts evenly. Sprinkle with more salt and serve immediately. 

Leave a Reply

Your email address will not be published. Required fields are marked *