Roasted Brussels Sprouts

Serving  size 3-4 

Prep   5  mins
Cook   15-20  mins

Total Time:   20 mins

 Gluten Free       Egg Free
 Lactose Free   Vegetarian     

Roasted brussels sprouts are one of those “go to” vegetable side dishes.  They are simple to throw together, go with anything, and you never feel guilty afterwards!  If you feel a need to dress them up for company, add some toasted sliced almonds on top and serve with aioli dipping sauce.”

INGREDIENTS

1. Preheat oven to 400 degrees.
2. In a medium bowl, mix olive oil, sea salt, and garlic powder.  Set aside.
3. Wash Brussels sprouts.  Cut the end off of them and cut in half.  Remove any leaves that do not look good.
4. Add halved Brussels sprouts and any loose good leaves to the bowl with the olive oil sea salt and garlic powder.
5. Stir to coat Brussels sprouts evenly.  (Tip: take a plate, cover bowl and shake vigorously instead of stirring to coat evenly.)
6. Pour out Brussels sprouts onto a baking sheet.  Spread out into one layer.
7. Bake in oven for 15-20 minutes.
8. Remove from oven when outside leaves start to brown.
9. Sprinkle with freshly ground pepper if desired.

Chef Notes:  

As mentioned in the comments above, you can dress this side dish up by adding toasted sliced almonds and serve with aioli dipping sauce but honestly it doesn’t need it.  Such an easy and tasty way to get in some antioxidants and vitamins.  I really like the individual pieces that fall off and get extra crisp.  If I have an extra minute, I will pull apart several of the halves to create a pretty display.

  

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 Gluten Free       Egg Free      Lactose Free    Vegetarian          *Dairy Free