Roasted Brussels Sprouts #ffnrecipe

Another #ffnrecipe for veggies!  This time it's Roasted Brussels Sprouts!  Cheyenne (and Dusty) love them!

Roasted Brussels Sprouts

Ingredients

• 1 1/2 pounds brussels sprouts
• 1 tablespoon extra-virgin olive oil
• 1/4 teaspoon salt
• a few grinds of black pepper

Preparation

1. Trim the bottoms from the sprouts if they appear dry or yellowed, and peel away the loose outer leaves. Slice the sprouts in half through the stem.
2. Place an oven rack a few inches below your broiler and turn on the broiler. Set a cast-iron skillet over high heat. When drops of water evaporate on contact, the skillet is ready for roasting.
3. Toss the sprouts with the olive oil, salt, and pepper. Pour them into the pan and quickly flip them cut-side down. If they don’t all fit cut-side down, that’s OK; just flip as many as you can. Do not stir the sprouts.
4. Put the pan under the broiler. Roast for 3 minutes, then begin checking for charring. Remove the pan when the tops of the sprouts are evenly charred, about 5-7 minutes total.
5. Serve immediately for maximum crispiness. After cooling, the sprouts are still tasty but lose their crisp texture.

To Make a Double Batch: Place a baking sheet in the oven while the broiler is heating. Remove the baking sheet and arrange all the sprouts cut-sides down. Place the pan back under the broiler to finish cooking.

Nutritional information

Serves 4 as a side dish
Serving Size: ~2/3 cup
Total calories: 110
Total fat: 4.5
Saturated fat: .5 g
Sodium: 200 mg
Carbohydrate: 12 g
Fiber: 6 g
Protein: 4 g