Roasted Brussels Sprouts

If you didn't know, I am a foodie by day and a nurse by night. I work night shifts in Labor and Delivery (although I just worked my last shift before the move) which are 6 pm to 6 am. It is no surprise that I am pretty tired the next day because I am up at 8:30 with Lou. So yesterday, I was a little to tired to make anything elaborate. I had my husband pick up a rotisserie chicken and we had bread and these Roasted Brussels Sprouts with it. I have to say, it was way to easy to taste that good. But here's the simple recipe for these delicious greens.

Roasted Brussels Sprouts

1 lb Brussels Sprouts
3 Tbsp extra virgin olive oil
salt and pepper
Parmesan cheese
balsamic vinegar

Cut the ends of the Brussels sprouts off. Peel away any yellow or brown leaves. Cut in half. Place in baking dish or cookie sheet and toss with olive oil. Season with salt and pepper. Place in 400 degree oven for 15 to 20 minutes. Top with grated Parmesan cheese or a light drizzle of balsamic vinegar (or both!).
Easy peasy!

Brussels sprout tips:

Purchase sprouts that are bright green and have tight outer leaves. Avoid sprouts with  soft or black spots.