Roasted Brussels Sprouts
Ingredients
-
1 pound Brussels sprouts
-
¼ cup extra-virgin olive oil
-
1 teaspoon salt
-
¼ teaspoon black pepper
Tools
-
measuring spoons
-
chopping board
-
knife
-
June Pan
-
liquid measuring cup
-
June Oven
Go Premium
Sign up for full access to June's entire recipe library. Your first three months are complimentary, and you can cancel at any time. After your trial, a monthly subscription is $9.99 or an annual subscription is $99. Download the app and start cooking today!
Preferences
Cut the Brussels sprouts
Cut the Brussels sprouts in half lengthwise, trimming off any dried or brown parts.
knife
chopping board
1 pound Brussels sprouts
Place the sprouts on the June Pan
Arrange the Brussels sprouts in a single layer on the June Pan.
June Pan
Season the Brussels sprouts
Drizzle the Brussels sprouts with the olive oil. Sprinkle with the salt and pepper and toss to coat.
¼ cup extra-virgin olive oil
1 teaspoon salt
¼ teaspoon black pepper
liquid measuring cup
measuring spoons
Roast the Brussels sprouts
Place the Brussels sprouts on the middle shelf of the June Oven. Roast using the Vegetable Cook-Program for Brussels Sprout Halves, about 16 minutes. June will notify you when the Brussels sprouts are ready. If desired, follow directions on your June Oven to continue cooking.
June Oven
Serve the Brussels sprouts
Remove the Brussels sprouts from the June Oven and serve immediately.
