1 lb Brussels sprouts, washed Kosher salt Freshly ground black pepper 1 tbsp extra-virgin olive oil
Preheat oven to 450°F\r\n
\r\nCut stems off Brussels sprouts so that most of outer leaves fall off. Discard stems. Pick off most of the outer leaves. Spread leaves/sprouts in a single layer on a baking sheet and drizzle with olive oil.\r\n
\r\nToss the leaves/sprouts to coat evenly, then sprinkle with salt and pepper. Bake for about 20-30 minutes or however long it takes the leaves to become dark and crispy.
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