My family loves Brussel Sprouts and this is our favorite way to prepare them. When you roast them at a high temperature in the oven they don’t get mushy, like I remember them as a child, YUUKKK! The rosemary and garlic in this recipe give them great flavor. If you are a fan of Brussel Sprouts like my family and I are then you will like this.
The ingredients are:
- 2 lbs. Brussel Sprouts (washed and sliced in half)
- 1/4 Cup Olive Oil
- 1 1/2 t. any dried chunky garlic seasoning
- 1 t. dried rosemary seasoning blend (I use a rosemary seasoning that I got from Pampered Chef but any rosemary seasoning would probably work)
- 1 t. Sea Salt
- 1/4 t. Ground Pepper
- Preheat oven to 450 degrees.
- Put Brussel Sprouts on a large cookie sheet. Add the rest of the ingredients and toss well to coat. (I use my hands and make sure all the sprouts are coated well)
- Bake for 20 minutes. The Sprouts should start to turn a little brown at the edges. (The brown ones are my faves, but be careful not to burn. Burnt Brussel Sprouts don’t taste good.)
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