Brussels sprouts are mini-cabbage lookalikes that are in the family as collard greens, broccoli, and kale. They’re high in vitamin A, vitamin C, folic acid and fiber. In my opinion, brussels sprouts are best served roasted or sautéed. For some reason, they have a bad name. It’s the vegetable on the dinner plate that the kid doesn’t want to eat and I’m not sure why! This recipe will definitely have you wanting more. Best part: there are only a few easy steps!
First, you want to wash, clean and prep the little guys. Once you wash, cut the base and then remove any outside layers.
Arrange prepped brussels sprouts in baking dish and sprinkle with olive oil, salt, and pepper Put them in a 400 degree preheated oven for about 15-20 minutes. Make sure to shake them around midway through. That’s it! Really.
- Brussels sprouts
- Olive Oil
- Preheat oven to 400 degrees
- Prep brussels sprouts by washing them, cutting the stems, and peeling away any outside leaves.
- Arrange brussels sprouts on a foil-lined or nonstick baking sheet.
- Drizzle olive oil evenly, add salt and pepper.
- Toss to coat. Make sure they're evenly coated.
- Put in oven for 15-20 minutes, mixing halfway through.