Roasted Brussel Sprouts
I used to HATE Brussel Sprouts when I was a kid! I think that on the rare times we did have them, my mom steamed them, and then we ate them with apple cider vinegar poured over. Talk about a bitter mess!
Then I grew up and matured. At least I think so… And something magical happened. I learned how to roast things in the oven. And I tried roasting brussel sprouts one day. Turns out they get crispy and delicious in the oven. Just a little bit of olive oil and sea salt is all you need to turn this bitter veggie into something amazing!
You can even put some vinegar on them, if you’re into that kind of thing. I won’t judge.
Roasted Brussel Sprouts
Ingredients:
2 lbs brussel sprouts
1/4 cup olive oil
1/2 teaspoon garlic salt
1/4 teaspoon onion powder
1/2 teaspoon paprika
1/4 teaspoon oregano
1/4 teaspoon black pepper
1. Prepare the brussel sprouts by washing them, removing any wilted leaves, and removing any unwanted stems. Then slice the brussel sprouts in half lengthwise and add to a large mixing bowl.
2. Add the olive oil and the spices to the bowl and mix well, until the brussel sprouts are adequately coated.
3. Line a baking sheet with foil and preheat the oven to 400. Spread the brussel sprouts out on the baking sheet evenly.
4. Bake for about 45 minutes, or until the brussel sprouts are done, and the outside leaves are crispy. The brussel sprouts will be tender in the middle.
5. Enjoy!
- 2 lbs brussel sprouts
- 1/4 cup olive oil
- 1/2 teaspoon garlic salt
- 1/4 teaspoon onion powder
- 1/2 teaspoon paprika
- 1/4 teaspoon oregano
- 1/4 teaspoon black pepper
- Prepare the brussel sprouts by washing them, removing any wilted leaves, and removing any unwanted stems. Then slice the brussel sprouts in half lengthwise and add to a large mixing bowl.
- Add the olive oil and the spices to the bowl and mix well, until the brussel sprouts are adequately coated.
- Line a baking sheet with foil and preheat the oven to 400. Spread the brussel sprouts out evenly on the baking sheet.
- Bake for about 45 minutes, or until the brussel sprouts are done, and the outside leaves are crispy. The brussel sprouts will be tender in the middle.
How do you eat brussel sprouts? Let us know in the comments section!
Crystal is the founder of Simply Playful Fare. She has been in the kitchen for as long as she can remember. She has a degree in English with an emphasis in creative writing.