Roasted Brussels Sprouts

from Lisa Russo Photography (random? Yes.)

Do you ever see something and it looks so good you have to try it? Even when the thought of brussels sprouts makes you want to gag? Well I made this as a side to the bourbon glazed salmon (see below) the other night...DELICIOUS (and healthy!). I made a ton and they were gone. I'll definitely be making these on a weekly basis.

p.s. I used garlic-infused olive oil and that made them extra special!

Roasted Brussels Sprouts:

Preheat oven to 400 or 450 (depending on whether you’re nearby to keep an eye on them).

Rinse sprouts, trim the ends, remove any brown leaves and cut in half. Place on a nonstick baking sheet (non-stick Reynolds wrap works well). Drizzle well with good olive oil and sprinkle generously with kosher or sea salt. Toss to coat, then put in the oven for 20 minutes or so, until they’re nice and dark brown and crispy – some of the loose leaves will almost look burnt, but those are the best part. I usually give them a flip and shake about halfway through.