Perfectly charred and slightly warm these Brussels Sprouts are simply irresistible.
1pinch salt & white pepper
Remove the outer leaves of the Brussels Sprouts and wash them in cold water. I use my salad spinner to wash and dry most of my produce.
Dry your Brussels and cut them in half.
In a lined rimmed baking dish and add the Brussels, olive oil and S&P. Use your hands to toss them and spread evenly.
Roast for 20 min. Roasting time depends on how cooked you want your vegetables to be. I always suggest to taste test and err on the under-cooked side since food continues to cook for a while after you take it out of the oven.
You can use any spices you like to give your vegetables a flavor twist.