It usually takes 3 to 6 days for a person to get symptoms of hand-foot-and-mouth disease after being exposed to the virus. This is called the incubation period.
Preheat oven to 400 degrees F. Cut off the brown ends of the Brussels sprouts and pull off any yellow outer leaves. Mix them in a bowl with the olive oil, salt and pepper. Pour them on a sheet pan and roast for 35 to 40 minutes, until crisp on the outside and tender on the inside. Shake the pan from time to time to brown the sprouts evenly. Sprinkle with more kosher salt (I like these salty like French fries), and serve immediately.
1 pound Brussels sprouts, rinsed and trimmed; 1 tablespoon canola oil; Â¼ teaspoon kosher salt; Â½ teaspoon ground black pepper; You can substitute one 16-ounce package of frozen Brussels sprouts for the fresh Brussels sprouts. Thaw these by placing the Brussels sprouts in a colander and running them under cold water. Preheat the oven to 350Â° F. Toss the Brussels sprouts with oil, salt, and pepper to coat evenly. Place the Brussels sprouts in a baking dish and roast for 20 to 30 minutes, or until tender when pierced with a fork. Adjust seasonings to taste and serve hot, warm, or at room temperature. Nutritional information per serving: