Roasted Brussels Sprouts


  • ¾

    pound brussels sprouts

  • 2

    tablespoons extra-virgin olive oil or bacon fat

  • Kosher salt and black pepper to taste

  • Red-pepper flakes to taste


  1. Heat oven to 400. Trim the ends of the brussels sprouts, and remove all yellowing exterior leaves. Put the sprouts in a large bowl, and toss with the oil or bacon fat, and season well with salt and pepper.
  2. Pour the sprouts onto a sheet pan and roast in the oven for 30 to 40 minutes, shaking the pan occasionally to brown the vegetables evenly, until crisp on the outside and tender within. Sprinkle a little more salt on them and, if you like, red-pepper flakes.