Roasted Brussel Sprouts
My whole life, brussel sprouts have been my veggie nemesis. I have tried them several different ways but simply couldn't find a way to enjoy them. Recently, our chiropractor told me that it would be good for my daughter to eat them to try to help her stomach. My daughter and I both instantly wrinkled our noses when he told us that, but I wanted to give it a try to help her poor stomach. After I made them, I grudgingly put some on my plate and slowly put one on my fork and into my mouth....I was very pleasantly surprised to find that not only did I not hate them, but that I wanted more! This simple recipe was all it took to transform these once dreaded brussel sprouts to something I actually look forward to cooking and eating! They have a beautiful depth of flavor and unique texture that makes you want to come back for more. I hope you enjoy them as much as I do! But....did my daughter like them? I am very pleased to say that she also enjoyed these delicious brussel sprouts. I sweetened hers up by drizzling a little honey over them which just adds to their depth of flavor. Enjoy!
Ingredients
- brussel sprouts - 1 bag
- olive oil - 3 tbs
- salt - 1 tsp
- honey (optional) - a drizzle
Instructions
- Preheat your oven to 450 degrees Fahrenheit.
- Prepare a cookie sheet by adding aluminum foil to it and pouring about 3 tbs. worth of oil on the bottom. Make sure to put plenty though so that it can gently fry the bottoms of the brussel sprouts.
- Cut the brussel sprouts in half and lay them flat side down on the cookie sheet.
- Bake for 10-15 minutes or until they are soft and the bottoms are browned and crispy.
- Take them out of the oven and sprinkle them with salt.
- If you want sweeter brussel sprouts or if you are preparing them for kids, I would suggest also drizzling them with a bit of honey once they have cooled slightly.
- Enjoy!
