1 lb Brussels Sprouts
2 Tbsp oil (Canola or Vegetable)
1 Tbsp garlic salt
Preheat your oven to 400 degrees.
- Wash and trim off the ends of Brussels and discard ends.
- Cut Brussels into quarters.
- Spread Brussels on a baking sheet and drizzle with oil and garlic salt and toss.
- Roast for 15 minutes and enjoy!
Tip: Parchment paper is your friend when roasting veggies or anything on a baking sheet, put it on the baking sheet then add food. Easy clean up!
Other cooking options;
Roasting for 15 minutes will keep the nutrients but give you a little crunch-caramelization on some. If you are in the mood for crispier they can go longer but will lose some nutritional value and appearance but still taste good.
Sautéing in a pan, cut Brussels in thin strips, oil and garlic salt work with this as well just saute until desired doneness.
Add a mix in like one of these to enjoy them even more;
- Crispy bacon
- Drizzle of balsamic vinegar
- Shaved parmesan cheese
- Other hearty roasted veggies like carrots & mushrooms
I had Brussels when I was younger boiled and I did not like that at all. A few years ago I ate Roasted Brussels and now I can’t get enough of them! I know once you have a bad experience with food, it is hard to try again.
You can do it 😉
-Angie

