I don’t know about you but roasted Brussel sprouts are like Lays potato chips to me. You can’t have just one. With that being said, I ate the ENTIRE pan. Dang it.
Friends of ours own a restaurant in town called Colony Club. (Be sure to check them out on Facebook & Instagram). When I was little, it was a movie theater. A couple of years ago, our friends took it over and turned it into a restaurant. They show old movies, sporting events, and have live music along with fabulous food. This is where I became hooked on brussels sprouts. And thankfully, David shared with me how to fix them because they are sheer perfection at the Colony Club
I preheat the oven to 425° and while the oven is heating I rinse the Brussel sprouts, cut the ends off and then slice in half. Place them in a bowl and drizzle with olive oil and then add salt-and-pepper to taste, mix them all around to coat evenly and that is it. It’s that simple.
Lay them out on a cookie sheet lined with foil. I spray the foil with a little bit of Pam spray so they don’t stick. I turn them so that they are cut side up and spread evenly so they are not crowding each other. I can’t tell you how long I let them bake because I just watch them until they’re tender and a little crispy. Even the so-called chard single leaves are amazing. I have to stay out of them or I’ll eat the whole pan. Oh wait, I did!