8 Servings 35 min Cook
1 Tsp Caraway Seed
1/3 Cup Olive Oil
1 1/2 Lb Brussels Sprouts
1/2 Tsp Salt
1/4 Tsp Pepper
Preheat oven to 450F with rack in middle.
Rinse and trim Brussel sprouts, cut lengthwise.
Toss Brussels sprouts with oil, salt, and pepper in a bowl until well coated.
Transfer to a large 4-sided sheet pan in 1 layer and roast 10 minutes.
Remove sheet pan from the oven and sprinkle caraway seeds over Brussels sprouts.
Toss again and spread Brussel sprouts out into 1 layer and roast until Brussels sprouts are crisp-tender and well browned in spots, about another 10 minutes.
