We love brussel sprouts for dinner. Warm, crunchy, and salty are what make these so tasty!
1 lb brussel sprouts
1/2 C olive oil
1T kosher salt
Preheat the oven to 425 degrees. Cut the brussels in half or in quarters depending on how large they are. In a large bowl add the olive oil. Spread the Brussels out on a sheet tray and sprinkle with salt. Roast until crisp and golden, about 15 minutes.
Serve these warm or at room temperature. Create a dipping sauce from mayonnaise, sour cream, and spices of your choice. I use tzatziki, a tahini dip, or a mayonnaise dip with onion, garlic, and thyme.