Roasted Brussels Sprouts

Brussels sprouts. Some people love ’em, some people turn their noses up to ’em. I used to be a nose-turner, especially after trying them for the first time in my college dorm cafeteria. Bleah. But Brussels sprouts have come a long way since then. A few years ago, I tried some roasted Brussels sprouts in a fancy restaurant and couldn’t believe how delicious they were, so I started making them at home.

Roasted Brussels sprouts are incredibly easy to cook at home and come out really tasty. Even the girls eat them! Big Sis prefers the crispy leaves that fall of the sprout but will eat a few whole sprouts while Little Sis just enjoys it all.

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Roasted Brussels Sprouts

Course Side Dish

Cuisine American

Servings 4 servings

Ingredients

• 1 16 oz bag Brussels sprouts, cleaned, trimmed and halved
• 2-3 Tbsp olive oil
• 1/8 tsp garlic powder
• 1/8 tsp onion powder
• 1/2 tsp salt
• 1/8 tsp pepper

Instructions

1. Preheat oven to 400 degrees F.
2. Grease a cookie sheet/jelly roll pan w/ cooking oil
3. Rinse in cold water, pat dry, trim and half Brussels sprouts.

4. Lay them out evenly on cookie sheet.

5. Drizzle olive oil over Brussels sprouts and then sprinkle with seasonings. The amounts I gave are approximates. I don't usually measure them out and just sprinkle straight from the spice containers.

6. Bake in oven for about 20-25 minutes or until sprouts are tender (test with fork). Sometimes I tousle them a bit using a spatula, sometimes I don't. They seem to turn out fine either way.

7. Remove from oven and scoop them onto your plate or into a bowl. Top with freshly grated parmesan cheese or cheese from a bag, or just eat as-is. Whatever your pleasure.

The meal above is Mushroom Risotto, shrimp sauteed in butter and white wine with a little salt, pepper, garlic powder and parsley, along with a side of plain ol’ white Italian bread.

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Christine, aka happyvballgirl 🙂

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