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Crispy Roasted Brussels Sprouts. Paleo.
Preheat oven to 425F. Line a baking sheet with tinfoil and spray with olive oil. Set aside.
Wash brussel sprouts, trim ends and cut into halves.
Toss into a ziplock bag with olive oil, salt and pepper. Shake to coat.
Place cut side down on baking sheet, be sure not to crowd the pan (important for crisp!).