Roasted Brussel Sprouts

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
  1. Preheat oven to 450 degrees.
  2. 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)
  3. 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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