|Fresh Brussels sprouts|
|2 - 3 tablespoons||GC Napa Valley Estate Extra Virgin Olive Oil|
|3 -4 teaspoons||GC Estate Organic Rosemary Sea Salt|
|2 teaspoons||GC Lavender Tellicherry Pepper|
|3 tablespoons||GC Napa Valley Savory Proprietary Blend Extra Virgin Olive|
Preheat oven to 400°F.
Trim ends from whole Brussels sprouts and halve lengthwise.
Toss Brussels sprouts with 1 1/2 tablespoons Extra Virgin Olive Oil, 2 teaspoons Rosemary Sea Salt and 1 teaspoon Lavender Tellicherry Pepper.
Place on rimmed casserole 6x12” arranged in 1 layer.
Stir after 15 minutes to expose new surfaces.
Remove after 30-35 minutes when outer leaves are crispy and inside is tender.
Place into serving dish, and drizzle with Savory Proprietary Blend Extra Virgin Olive Oil.
Sprinkle with 1-2 teaspoons Rosemary Sea Salt and 1 teaspoon Lavender Tellicherry Pepper and toss.