We finally made it to Florida and are settled in for the winter now. We only had one issue getting here, thank goodness. We blew a tire on our truck, and had to replace it. But we arrived safely, and that's what matters most. Enough about me though, lets get to today's recipe.
Brussels Sprouts, you either love them, or hate them. I'm on the love em band wagon. They're such a quick, easy, and tasty side dish when prepared the right way. Most people want to use the boiling method when preparing them. Please don't do that, your washing away all of the delicious flavor they have. Roasting is the way to go, it brings out their natural sweetness, and makes the most amazing Brussels sprouts you'll ever eat.
It couldn't be easier either. You just toss together some Brussels sprouts with a little olive oil, garlic, salt, and pepper, spread them out on a baking sheet, and roast them for about 20 - 25 minutes. And there you have it, a delicious side dish that could even change the mind of a person who claims to hate Brussels sprouts.
Roasted Brussels Sprouts
1 1/2 pounds Brussels sprouts, trimmed and cleaned (a 16 oz. bag of frozen Brussels sprouts may be used, if fresh is unavailable)
2 tablespoons olive oil
1 teaspoon sea salt
1/4 teaspoon garlic powder
Fresh ground pepper to taste
Preheat oven to 400 degrees F.
Place Brussels sprouts, olive oil, garlic powder, salt, and pepper in a large bowl. Toss gently until well coated with the olive oil.
Pour Brussels sprouts onto a aluminum foil lined baking sheet, and place on center oven rack.
Roast for 20 - 25 minutes, turning them over after 12 minutes, to ensure even browning.
Brussels sprouts should be well browned, with some slightly blackened areas here and there.
Taste for seasonings and serve immediately.
Brussels sprouts, do you love em, or hate em?
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