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Easy Roasted Brussels Sprouts
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| Easy Roasted Brussels Sprouts These little cabbages of the vegetable world, Brussels sprouts, are best from fall through early spring. Roasting them is easy and brings out their natural nutty sweetness. Lining the baking sheet with parchment makes clean up easy and prevents over browning. It’s available everywhere these days on the aisle where you find foil and storage supplies. Serves: 4 Ingredients | |
| 1 1/2 – 1 3/4 pounds | fresh Brussels sprouts |
| 2 tablespoons | olive oil |
| 1 tablespoon | fresh chopped thyme leaves |
| salt, pepper and granulated garlic | |
Optional garnishes: Balsamic syrup, lemon zest, toasted pine nutes, fresh chopped chives, grated Parmesan cheese
Directions
Pre-heat oven to 400 degrees. Line a half-sheet sized rimmed baking sheet with parchment paper. Trim the root end off of each Brussels sprout. Place them cut side down on the baking sheet. When all are ready, drizzle with olive oil and sprinkle with salt, pepper, a little granulated garlic and the fresh thyme leaves.
Roast until browned and tender when pierced with a sharp paring knife, about 18 minutes. Timing will vary depending on your ovens adn the size of the sprouts.
Serve drizzled with Balsamic syrup, sprinkled with lemon zest, toasted pine nuts, or grated Parmesan
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