One bag of Brussels Sprouts/about 1 pound (2-3 green containers)
1 tsp. of olive oil (1 tsp.)
Salt and fresh ground pepper (free)
Parmesan cheese (1/4 blue container)
When choosing your spouts, you want to make sure the leaves are nice and tight. You are also looking for medium size. The key is to make them all about the same size for even cooking. If you have larger ones in the bag, cut them in half.
Preheat the oven to 400 degrees.
Remove all of the outer leaves. Cut off most of the bottom hard part. Then with a paring knife, make a small “X” at the bottom to allow steam to vent while roasting. Rinse and pat dry. In a bowl, toss the Brussels sprouts with the olive oil until coated. Toss with salt and pepper to taste. Transfer them to a foil lined sheet pan (cleans up easier) and roast for 25-30 minutes. Stir them every 7 minutes so that they cook evenly on all sides. Sprouts are done when a fork can go through them easily. Remove from oven and sprinkle with good parmesan cheese.