Roasted Brussels Sprouts

I will completely confess that I had never, ever tried Brussels Sprouts until last year.  My parents didn't like them, and they kindly didn't want to inflict their children with them.  Then came this recipe.  So simple and delicious.

Elizabeth's Roasted Brussels Sprouts
1 to 2 pounds Brussels sprouts
Olive Oil
Sea Salt & Black Pepper
1 tsp fine sugar

Preheat oven to 400 degrees.  Rinse and remove the stalk of the sprout.  Coat a black iron skillet with cooking spray and add the sprouts.  Gently toss with a drizzle of olive oil, salt, pepper and sugar. Toss well to insure complete coverage.  Cover the pan with foil and roast for 20 minutes, uncover and roast for an additional 30.  Remove from oven, toss & serve.

You could do these on a cookie sheet as well & I have used Truvia instead of sugar as well.

Nice dinner of grilled lamb chops, whipped potatoes, & roasted Brussels Sprouts