Roasted Brusselsprouts

Ingredients:

1 1/2 pounds Brussels sprouts, ends trimmed and yellow leaves removed
3 tablespoons olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

Directions:

1.Preheat oven to 425 degrees F.
2.Place trimmed Brussels sprouts, olive oil, kosher salt, and pepper in a large resealable plastic bag. Seal tightly, and shake to coat. Pour onto a baking sheet, and place on center oven rack.
3.Roast in the preheated oven for 15-20, shaking pan every 5 to 7 minutes for even browning. Reduce heat when necessary to prevent burning. Brussels sprouts should be darkest brown, almost black, when done. Adjust seasoning with kosher salt, if necessary. Serve immediately.

*To prevent that bitter flavor, remove the "choke" of the brusselsprout before roasting. It is at the bottom of the sprout, on the inside. You can do this by cutting into the bottom of the sprout and carving it out, or cutting the sprouts in half and removing it, and roasting that way. Either way, very delicious!