Roasted Brussels Sprouts

Brussels Sprouts is one of our favorite cruciferous veggies and our favorite way to eat them is roasted.  This is easy and tastes wonderful.

Roasted Brussels Sprouts

1 lb. fresh Brussels Sprouts

cooking oil spray

salt and pepper to taste

Preheat oven to 350 degrees F.  Take a pound of Brussels Sprouts, rinse them well, cut off the stem ends, cut them in half and add them to a bowl.  Spritz the sprouts lightly with cooking spray, mix them well to coat them, add salt and pepper to taste, mix again.

Add them, cut sides down, to a baking pan lined with enough parchment paper to cover the bottom and be wrapped over the top.

Fold the edges of the parchment paper over the sprouts, and bake for 30 minutes.  Check to see if they are cooked and bake longer if necessary until they are cooked to your preference.  They're best when they're a bit crispy on the cut sides. They should look like this when they're done:

YUM!  Serve with Dijon-Balsamic Vinaigrette