Growing up, I was never fed Brussel sprouts. In fact, I didn't try Brussel sprouts until I was an adult. My first experience with the vegetable was the Green Giant baby Brussel sprouts and butter sauce - and it was DELICIOUS. Since that isn't so healthy for me, I decided to come up with my own version. I make this recipe all the time and have converted people into Brussel sprout lovers with it. My finicky eater of a mother had never tried Brussel sprouts before, so I made it for Thanksgiving and now she's obsessed! She makes this dish all the time and made all of her friends try it too!
Roasted Brussel Sprouts Recipe
1 stalk Brussel sprouts (or already off the stalk if that's how they sell them at your grocery store)
1 tablespoon olive oil
Your favorite seasonings or Italian seasoning blend
Salt and fresh ground pepper
1. Pre-heat oven to 400°.
2. Break the Brussel sprouts off of the stalk, wash, and cut in half. Spread out in a single layer on a baking sheet. (funny: when I first typed this, I typed single "lawyer"... wonder what's on my mind)
3. Drizzle the olive oil over the Brussel sprouts and add in all of your seasonings, salt, and pepper.
4. Toss to coat. Make sure the veggies are spread out evenly in a single layer.
5. Stick them in the oven for about 45 minutes, depending on how "done" you like them. I like mine crispy and crunchy and not the least bit soggy, so I cook them between 45-60 minutes. If you like them less crispy, keep them in the oven for 30-45 minutes.
Makes 3 BIG servings, each serving is: