- Brussels Sprouts
- Kosher Salt
- FRESH Rosemary
- Pam / olive oil spray
- Red Pepper flakes (optional)
Preheat oven to 425 degrees F.
Wash and trim Brussels sprouts of any brown stems and leaves. Cut large sprouts in half. Place in shallow baking pan in 1 to 2 layers.
Take the fresh rosemary and cut off or pull off the individual needle-like leaves and spread over sprouts. We usually use about 3 long stems for one pan full.
Season with kosher salt, Pam / olive oil and optional red pepper flakes (I like these, my wife does not).
Roast for 35 to 45 minutes, until crisp on the outside and tender on the inside, mixing occasionally to insure even roasting.
Note: Overcooking reduces many of the health benefits, and too much salt has its dangers as well.