We are nearing the end of Brussels sprout season, so get roasting!
I recommend using olive oil and sea salt to season sprouts. After a bit of carmelizing in the oven, they don’t need much more flavor. Place at least one oven rack in the middle of the oven. Turn the oven on to 450 degrees.
Cut the sprouts in half. If they are really small heads, you can keep them whole. In a mixing bowl, place the cut sprouts. Pour just enough olive oil to coat (use as little as you can). Add 1/4 teaspoon to 1/2 teaspoon sea salt. Mix well.
Put the sprouts on a baking sheet. Spread them out so they have “elbow room”. When the oven is heated up to 450, place the baking sheet in the middle of the oven. Roast sprouts for 20-30 minutes. The length of roasting will depend on how many sprouts you have, so set a timer!
I like these hot but they are also good at room temperature.