Crispy Roast Brussel Sprouts

It’s hard to muster much of an effort to cook anything more involved than eggs after the holidays, but here’s an easy one that will also keep your kitchen warm and toasty on a cold, dark, January night.

Preheat your oven to 450 while you prep a pound of Brussel sprouts; trim off any yellowing leaves, cut the stems short, slice in half, and toss in a large bowl with a few splashes of olive oil and a generous amount of salt and pepper.

Arrange cut side down on a parchment lined baking sheet and roast for approximately 30 minutes…or longer if you like them extra crispy like me. Serve as is, with a squeeze of lemon, a splash of vinegar, or a sprinkle of chili flakes.

Happy January!