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  • 10 Brussels sprouts, bottoms trimmed and outer leaves removed
  • 1 tablespoon olive oil
  • ¼ teaspoon salt


Serves: 2


Preheat oven to 350°F. Toss trimmed sprouts with olive oil and salt then spread them out in a single layer on baking sheets lined with foil or parchment paper.

Roast for about 10 minutes, or until all leaves are crisp. And voila! You have that perfect crunch you desire with extra vitamins and nutrients to boot!