Crispy Edged Roasted Brussels Sprouts

Makes 4 servings
Ingredients

• 1 Tbsp extra-virgin olive oil (possibly more)
  
• 4 cups (1 pound) Brussels sprouts, halved or quartered lengthwise (or left whole, if small)
  
• Salt (optional)
  

Instructions

1. Preheat the oven to 425oF. Line a baking tray with foil and coat it with oil.
   
2. Place the Brussels sprouts cut-side down on the prepared tray, moving them around so the cut
   surfaces touch some of the oil.
   
3. Place the tray in the center of the oven for 10 minutes. At this point, shake the tray and/or use tongs to
   redistribute the sprouts so more surfaces can come into contact with the hot oil.
   
4. Roast for another 5 minutes, or until a taste test tells you the sprouts are done to your liking. (They will
   cook a little further, from their own heat, after they come out of the oven.)
   
5. Remove the tray from the oven and let the sprouts cool for about 10 minutes on the baking tray. You
   can salt them lightly during this time, if you wish. Serve hot, warm or at room temperature.
   

This recipe is excerpted from The Vegetable Dishes I Can't Live Without by Mollie Katzen. Copyright (c) 2007 by

Tante Malka Inc. All Rights Reserved. Available wherever books are sold.