I slid my way through 6 snowy, icy miles on my run yesterday. There were a few things on my mind:
- Don’t fall, don’t fall, don’t fall
- Don’t get hit by a car
- Don’t fall
- I’m so hungry… Ooh! I have Brussels sprouts at home!
These Brussels sprouts are dangerously addictive. Even Mike, who doesn’t really care for Brussels sprouts, gobbled these up happily. He has actually been requesting roasted Brussels sprouts for the last couple weeks. I think we’re averaging 2 – 3 pounds of Brussels sprouts per week right now!
This recipe is a good reminder that good food doesn’t have to be complicated. It’s four ingredients: Brussels sprouts, olive oil, salt, and pepper. I still can’t get over how simple and delicious these are.
Easy Roasted Brussels Sprouts
1 pound Brussels sprouts
extra virgin olive oil spray
1/4 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
extra virgin olive oil spray
1/4 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
- Preheat oven to 400°F. Spray a baking pan with olive oil and set aside.
- Cut off the end of the Brussels sprouts. Cut Brussels sprouts in half and remove any discolored outer leaves.
- Place Brussels sprouts in prepared baking pan and spray with olive oil. Sprinkle on salt and pepper and stir to coat. Bake in preheated oven for 20 – 25 minutes, stirring once or twice. Brussels sprouts are done when lightly browned. Season with more salt and pepper to taste before serving.
DoughSeeDough 