Sorry I’ve been MIA this week. I’ve been feeling a bit overwhelmed and simply sticking with tried and true family meals. No time to experiment which actually gave me the idea to post a simple recipe. I hope it inspires you to remember some of those not to popular vegetables like Brussels Sprouts. :)
Surprisingly BOTH husband and child ate this with NO complaints!
I mean, I had to coax the little guy a bit but I didn’t get any “I don’t like these” or “Those are Yucky“‘s.
As for the husbandâ€¦ he’s come a loooong way from his ‘I only eat broccoli and corn‘ days. :)
Here’s how I make Simply Roasted Brussels Sprouts for my family…
- 1 lb Brussels Sprouts
- 1 tbsp olive oil (14g)
- 1/2 tsp Kosher Salt
Preheat the oven to 425 degrees
Clean and half the Brussels sprouts by rinsing them first.
Cut a bit of the base off.
Some leaves may fall off. That’s ok.
Cut the sprout in half from the base.
Place all halves in a bowl.
Measure of the tbsp of olive and and the 1/2 tsp of salt. Toss in the bowl to cover all sprouts with oil and salt.
Pour onto a cookie sheet covered with aluminum foil.
Roast for 20 minutes shaking and tossing about half way through.
I don’t why but making and posting these put a smile on my face tonight. :)
|Servings||Amt per Serving|
|4||1/4 of the recipe 4oz|
|80||4g||4g||old: 1 new: 2|