Oven Roasted Brussel Sprouts
The people who grew up eating broiled brussels sprouts are crazy. Try them oven roasted and you will be team brussels sprouts all the way.
Equipment
- Sheet pan
- Sharp knife
- Spatula
Ingredients
- 1/4 cup Avocado oil
- 1 16oz Bag of brussels sprouts
- 1 tsp Salt celtic sea or pink salt
- 1 tsp Favorite seasoning salt mix ex. Trader Joes Chili Lime or Everything but the bagel
- Fresh ground black pepper to taste
Instructions
- Pre-heat oven to 425 degrees
- Rinse brussels
- Add 1/4 oil to baking sheet
- Trim slight edge off of the steam and slice into quarters
- Some of the leaves will fall off as you slice, add brussels and leaves to the pan.
- Add 1 tsp of salt and 1 tsp seasoning mix to the brussels and toss with hands
- Flatten them so they are spread out evenly on the pan.
- Rinse hands and sprinkle another pinch of salt and seasoning mix over the top.
- Roast for 15 minutes. Use spatula to toss them around the pan and roast for additional 10 minutes
- Leaves will be crisply and brussels will be tender
Notes
My kids will eat them right off the pan after it has cooled. You can pre-cut in advance if you need to save time or cook them completely in advance. They store well in the fridge and make great leftovers. Stores do carry the pre-cut versions and that is certainly an option. Those slices will be thinner and there will be more loose leaves. My children really prefer to pick up a piece for bite over the crispy leaves, so I tend to think it's worth to cut them myself. Pairs great with the sweetness of the roasted sweet potatoes.