I’ve started thinking a lot about the holidays. As the only non-meat eater in my family, I often have to prepare a lot of the food that I plan to eat. These slightly spicy roasted Brussels Sprouts are not only easy to make but make a perfect holiday side dish!
- 1 1/2 pounds Brussels sprouts, ends trimmed and yellow leaves removed
- 3 tablespoons olive oil
- 1 teaspoon sea salt
- 1/2 teaspoon freshly ground black pepper
- 2 tbsp red chili flakes
Preheat oven to 400. Place trimmed Brussels sprouts, olive oil, sea salt, pepper and red chili pepper flakes in a large resealable plastic bag. Seal tightly, and shake to coat. Pour onto a baking sheet, and place in oven. Roast for 30-45 minutes shaking pan every 5 to 7 minutes for even browning. Reduce heat when necessary to prevent burning. Brussels sprouts should be darkest brown, almost black, when done. Adjust seasoning if necessary. Serve immediately.