I love Brussels sprouts, so much that I decided to give them their own post…I mean given the scrutiny they are constantly under it’s the least I can do. My mom has cooked me Brussels spouts for as long as I can remember, so I really have never had a problem with them, but if you do it’s time to let it go! Reintroduce yourself to these super veggies! (They have anticancer properties for God’s sake!) My all-time favorite way to prepare these suckers is also the easiest…ROAST ROAST ROAST. Seriously these satisfy my chip cravings, they are that good.
And look how cute they are!
Roasted Brussels Sprouts
1 Lb Brussels sprouts
2 Tbs EVOO (Tonight I used truffle oil for a fancy twist)
2 tsp salt
2 tsp garlic powder
Pepper to taste
Don’t be afraid to switch it up! Add your favorite seasonings, balsamic vinegar, or freshly minced garlic!
Preheat the oven to 400 degrees, Line a baking pan with foil for easy cleanup and set aside. Cut the ends of the Brussels Sprouts and then cut in half. Add the sprouts to the pan, top with oil and seasonings, and bake for 20 minutes!