Brussel sprouts get a bad rap, but often these healthy little veggies are simply not cooked and seasoned right. When brussel sprouts are roasted until crispy and seasoned up generously with olive oil, garlic powder, onion powder, salt and black pepper, you are going to love them!
In addition to being quite tasty, brussel sprouts are a great source of fiber, vitamins and antioxidants… plus, I think they are quite cute, like tiny little heads of cabbage.
Let’s get started…
Brussel sprouts are often sold in 1 pound bags and this is what this recipe calls for, but it can easily be doubled or triple for larger groups or if you are meal prepping.
Begin by cutting the very edge of the stem end off of each brussel sprout. You will see a hard little part that is edible, but a little tough, so I prefer to trim them off before roasting them. Don’t cut too far in though. You usually only need to remove about a quarter of an inch, just the hardest part of the stem. You still want to leave enough of the base to keep the leaves together.
Next, pull off any dark leaves from the edges and cut each brussel sprout in half cutting through the stem, so that each half has a bit of the stem to keep the leaves together.
Crispy Brussel Sprouts
Ingredients
- 1 pound of fresh brussel sprouts
- 2 tablespoons of extra virgin olive oil
- 1/2 teaspoon of garlic powder
- 1/2 teaspoon of onion powder
- 1/4 teaspoon of salt
- 1/4 teaspoon of black pepper
- parmesan, grated (optional garnish)
Instructions
- Preheat your oven to 400 degrees
- Trim the ends off of each stem and cut each brussel sprout in half longwise
- Transfer the halved brussel sprouts onto a non-stick or parchment lined baking sheet
- Add 2 tablespoons of extra virgin olive oil to the brussel sprouts and toss until they are all lightly coated
- Season with 1/2 teaspoon of garlic powder, 1/2 teaspoon onion powder, 1/4 teaspoon of salt and 1/4 teaspoon of black pepper
- Bake at 400 degrees for 20-25 minutes
- Garnish with grated parmesan (optional)
