Sometimes I think we forget how perfectly tasty vegetables can be if we just simply roast them. For all the veggies haters out there, try this technique and you may be pleasantly surprised.
- 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.
First rinse the sprout.
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 off the tablespoon of olive and the 1/2 teaspoon 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.
Originally posted on GreenLiteBites, click here for more practical healthy food ideas on GreenLiteBites.
Originally published on Roni’s Weigh