Trim end; remove any loose or discolored leaves. Wash; cut large brussels sprouts in half or cut an "X" in the stem end.
1. In a bowl, toss to coat 1 lb. brussels sprouts, halved, in 2T olive oil, 1/2 tsp salt, 1/4 tsp pepper.
2. Place on a baking sheet.
3. Roast at 400 F for 25-35 minutes or until nicely browned and tender.
4. Serve and enjoy.
Fresh serving suggestions:
Halve brussels sprouts, toss in balsamic vinegar, olive oil and seasonings. Saute with sliced onions and mix and with pasta shells. Top with bacon bits.
Marinate brussels sprouts in BBQ sauce, or other savory glaze, spread evenly on baking sheet; roast for 20-25 minutes. Serve as appetizer on toothpicks or as a side dish.
Steam until tender, drain and coat with butter. Toss in seasoned bread crumbs and cheese; broil until brown for breaded brussels sprouts.
Shred (thinly slice) brussels sprouts to use for a salad, slaw or garnish.
Wash before using.