Ingredients
| Brussels sprouts, fresh Halved or quartered | 12 pounds |
| Oil, olive | 1 cup |
| Salt, kosher | 1 tablespoon |
| Black pepper, ground | 2½ teaspoons |
| Balsamic vinegar, optional | ¼ cup |
| Honey, optional | ¼ cup |
Instructions
- Preheat oven to 400°F.
- If using fresh: Trim the Brussels sprouts by cutting off the brown ends of the Brussels sprouts and pulling off any yellow outer leaves.
- Toss Brussels sprouts in a bowl with the olive oil, salt and pepper. Pour them on a sheet pan in an even layer (do not overcrowd) and roast for 25 to 35 minutes,until crisp on the outside and tender on the inside. Shake the pan from time to time to brown the sprouts evenly.
- Remove the Brussel sprouts from the oven. Toss with balsamic vinegar and honey, if desired.