Roasted Brussels Sprouts

AuthorMike
RatingDifficultyBeginner

OK, OK. Quit wrinkling your nose. This is good stuff. Worthy of the Thanksgiving table and great for any meal. We love them!

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Ingredients

 2 Brussels Sprouts, washed, ends cut off, and split
 2 tbsp Olive Oil
 0.50 tsp Salt, Pepper, Herbes de Provence (1/2 tsp of each)
Yields1 Serving
Prep Time15 minsCook Time25 minsTotal Time40 mins

Directions

1

Preheat oven to 400. (375 Convection)

2

Place washed, cut, and split sprouts in large bowl. Add Olive Oil, toss, and coat.

3

Spread on baking sheet. Sprinkle spices over them.

4

Bake for 20 minutes or until browned. Turn at least once while baking. Taste for salt to see if you need more. (I treat the sprouts like french fries - they're pretty darn good with a good dose of salt).

5

See note below if you want to increase taste while reducing healthiness. I recommend it! I did that here in these very cool Lodge Cast Iron Mini pans that Dawson gave me for Christmas!

 

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Ingredients

 2 Brussels Sprouts, washed, ends cut off, and split
 2 tbsp Olive Oil
 0.50 tsp Salt, Pepper, Herbes de Provence (1/2 tsp of each)

Directions

1

Preheat oven to 400. (375 Convection)

2

Place washed, cut, and split sprouts in large bowl. Add Olive Oil, toss, and coat.

3

Spread on baking sheet. Sprinkle spices over them.

4

Bake for 20 minutes or until browned. Turn at least once while baking. Taste for salt to see if you need more. (I treat the sprouts like french fries - they're pretty darn good with a good dose of salt).

5

See note below if you want to increase taste while reducing healthiness. I recommend it! I did that here in these very cool Lodge Cast Iron Mini pans that Dawson gave me for Christmas!

Roasted Brussels Sprouts

1 thought on “Roasted Brussels Sprouts

  1. Seriously, better than Tin Roof. Followed your advice and simmered in a bath of melted butter & minced garlic (w/a squeeze of lemon) … perfection!

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