CRISPY BRUSSEL SPROUTS
Steps:
- Preheat oven to 400 degrees. Trim the firm ends off of the Brussels sprouts so that the leaves begin to peel away. Discard the ends. Peel away any leaves that naturally separate from the hearts; this will be anywhere from one-half to three-quarters of the leaves. Place the leaves only in a large bowl, and toss with 1/2 tablespoon of olive oil plus salt and pepper to taste, until all leaves are lightly coated. 5. Preheat oven to 400 degrees. Trim the firm ends off of the Brussels sprouts so that the leaves begin to peel away. Discard the ends. Peel away any leaves that naturally separate from the hearts; this will be anywhere from one-half to three-quarters of the leaves. Place the leaves only in a large bowl, and toss with 1/2 tablespoon of olive oil plus salt and pepper to taste, until all leaves are lightly coated. Place the baking sheet in the oven. After about 10 minutes, check the leaves. Remove any that have crisped and browned and place them in the bowl. After another 5 minutes or so, remove remaining leaves to bowl, but allow the hearts to roast for about 15 to 20 more minutes, until lightly browned and tender.
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