Roasted Brussels Sprouts

• 3/4 pound fresh brussels sprouts
• 2 tablespoons extra-virgin olive oil or bacon fat
• Kosher salt and freshly ground black pepper to taste
• Red-pepper flakes to taste

1. Preheat oven to 400.
2. Trim the ends of the brussels sprouts, and remove all yellowing exterior leaves.
3. Put the sprouts in a large bowl, and toss with the oil or bacon fat, and season well with salt and pepper.
4. Pour the sprouts onto a sheet pan and roast in the oven for 30 to 40 minutes, shaking the pan occasionally to brown the vegetables evenly, until crisp on the outside and tender within.
5. Sprinkle a little more salt on them and, if you like, red-pepper flakes.

brussels sprouts, extravirgin olive oil, kosher salt, redpepper

Taken from cooking.nytimes.com/recipes/1015725 (may not work)