Add To Favorites
Move oven rack to upper third of oven and preheat to 425 degrees.
Put Brussels spouts, Garlic EVOO, salt and pepper in a bowl, Toss to combine. Add salt & pepper to taste.
Place Brussels sprouts into a shallow sheet pan lined with parchment. Roast until tender, crispy and caramelized, about 25 -35 minutes.
Remove from oven and toss Brussels sprouts in the pan to coat with any remaining oil. Serve immediately
Adapted from Ina Garten's The Barefoot Contessa Cookbook
This recipe does not have any reviews yet.
Sign up now for our email newsletter!
Click here for our newsletter archive.
Nutritional information can be found listed with each product.
Find Fustini's here and see how our restaurant partners are integrating our oils & vinegars into the menu and on to the table.