DELICIOUS BRUSSELS SPROUTS that you’ll love.

For years and years I’ve always made my brussel sprouts this way. They are perfectly blackened where they need to be blackened. Crisp if you eat them right out of the oven (if you cook them in advance they will get a little soft but are still super yummy). These are what I picture when I think of the perfect brussel sprout side dish. And really, the recipe only uses basic ingredients—olive oil, salt, and pepper—honestly, it’s almost too easy to make. It’s awesome.