Roasted Brussels Sprouts

For some reason, brussels sprouts have a bad rap and it is because of this I have had nightmares of trying the “devil” of all veggies since I was a tot. I don’t know why I was so horrified and fully regret waiting so long to try these wonderful, little cabbages. They were crispy and flavorful, not to mention incredibly easy to make and oh, so healthy! My picky eater roommate, Gianna, even liked it!

Brussel Sprouts
Olive Oil
Balsamic Vinegar
Garlic Salt
Ground Pepper

To start, preheat the oven at 375°F. Trim the end off of the brussels sprouts and pull off any yellow/shabby-looking outer layers. Cut each in half.

Place the brussels sprouts halves into a large bowl. Drizzle with olive oil and balsamic vinegar. Toss so evenly coated.

Place cut side down on a baking sheet. Season with garlic salt and freshly ground pepper before placing in the oven.

After roasting for 15 minutes, flip the brussels sprouts so the cut side is now up. Return to the oven for 10 minutes. The brussels sprouts should be slightly browned.

Sprinkled with Love,


2 Responses to “Roasted Brussels Sprouts”

  1. yummm, my mom and i always make these at home. we roast onions, brussel sprouts, broccoli, everything! it’s delicious over pasta!


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