Roasted Brussel Sprouts

I’ve eaten brussel sprouts in the past, but I can’t say I’ve enjoyed them.  Lately, I’ve come across so many food blogs with recipes for roasted brussels sprouts.  The bloggers describe the wonderful carmelization, texture, and flavor, so when I found this stalk of sprouts in the produce section, I just had to give it a try. I’m glad I did.  In addition to the cabbage-like undertones, they take on a nutty, sweetness.

Ingredients

Brussel sprouts, ends trimmed and yellow or tough outer leaves removed
1 T. olive oil  (I went easy on the oil, thinking of the WW points; it might be better with a little more)
1 t. kosher salt
1/4 t. black pepper, heaping
(next time I think I’ll use a level 1/4 t. of black pepper and add the tiniest little sprinkle of cayenne) 

Directions 

Preheat oven to 400.  Slice the sprouts in half lengthwise.  Toss with oil, salt and pepper in a baking pan.  I used my large cast iron frying pan.  Bake 30 minutes or until well browned, shaking the pan (or use a spatula if necessary) two or three times during baking to stir the sprouts a bit.