Roasted Brussel Sprouts


  • 4 cups Brussels sprouts, trimmed and rinsed
  • 2 tablespoons extre-0virgin olive oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon fresh cracked black pepper
  • Lemon zest, to taste


  1. Preheat oven to 400 degrees.  Prepare a cookie sheet with parchment paper.  Set aside.
  2. Trim bottom ends of Brussel sprouts and then remove any shriveled or less than desirable leaves from sprouts.  Rinse under cold water and then pat dry.  If you have a salad spinner, use instead.
  3. Split sprouts in half and then place in a bowl with extra-virgin olive oil, salt, and pepper.  Toss until all ingredients are distributed evenly.  Next put sprouts onto the prepared cookie sheet and spread evenly.
  4. Place in oven and roast for approximately 10 minutes or until the sprouts have begun to caramelize on the bottom.  You will have to turn a coupe sprouts over to see this browning.
  5. Remove from oven and finish with a touch of lemon zest.  Serve immediately.

Source:  Chef Tina Jean

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