Oven Roasted Brussel Sprouts Quick
On a large baking sheet drizzle brussels sprouts with olive oil and season with salt and pepper.
Oven roasted brussel sprouts quick. Adjust seasoning with kosher salt if necessary. Reduce heat when necessary to prevent burning. Directions preheat oven to 425.
Reduce heat when necessary to prevent burning. Line a baking sheet with aluminum foil. Cut each sprout in half from the flat base through the top.
Sprinkle evenly with a few generous pinches of salt and pepper to taste. If desired line a large rimmed baking sheet with parchment paper for easy cleanup. Seal tightly and shake to coat.
Toss until the brussels sprouts are evenly coated then spread them out in an even layer on the baking sheet. Brussels sprouts should be darkest brown almost black when done. To prepare your brussels sprouts slice off the nubby ends and remove any discolored or damaged leaves.
Set a cast iron skillet over high heat. Preheat oven to 400 f. Preheat oven to 200 degrees c.
Preheat the oven to 450 degrees. Spread the brussels sprouts out on a large baking sheet and drizzle with the oil. Slice the sprouts in half through the stem.