Roasted Brussels Sprouts

Hey Hey it’s Sunday! 
Life is slowly getting back to normal around here… we are keeping plenty busy and of course soaking up the sunshine while trying to stay cool! I figured with all the summer grilling that’s getting started and people eating lighter we can always use a good fresh veggie recipe. This one can be done in your oven or on the grill. Enjoy! 
yep. i’m totally talking brussels sprouts today. i know eww right. that’s totally what my husband says whenever i suggest them. but on my recent trip to Iowa i gave cooking them a try. i mean Sarah had some in her fridge, they were gonna go bad, and we were game! personally i’ve always been a fan but it’s so rare that i actually have them. plus i’ve eaten them cooked gross & mushy… no good. 
but before you gag and click away{if you’ve made it this far}. humor me. these babies can be delicious. no really. it is all about the simplicity when dealing with veggies. {or a least that’s my motto}. you don’t need much to give them this yummy sweet and salty with just a hint of green {that’s my way of saying veggie taste}. this recipe is so freakin easy & it really is the bomb. dot. com. 
truth: i couldn’t get enough. 

without further chatter, i give you the easiest and yummiest roasted brussels sprouts you’ll ever make…
no pictures as they were gone before i could get to that!

Roasted Brussels Sprouts
Source: allrecipes.com i’ve just made a few of my own tweaks, nothing major
Serves: approx 6 servings
Cook time: 45 minutes
Ingredients:
1 1/2 pounds Brussels sprouts, ends trimmed and all of the yellow leaves removed. I also halved them.
3 Tbsp Extra Virgin Olive Oil
1 tsp Sea Salt
1/2 tsp fresh ground black pepper

Options: of course there are endless possibilities, you could add some fresh garlic or almost any cheese for variety. but we’re sticking with simple on this one. feel free to experiment as you wish. 

Directions:
1. Preheat your oven to 400. Line a cookie sheet with foil. 
2. Put all ingredients in a large ziplock bag. Seal tightly and shake to coat the sprouts. Pour it onto your foil lined cookie sheet, and place in on the center rack in oven.
3. Roast in the oven for 30-45 minutes. Shaking pan every 7 (or so) minutes to help them brown evenly. Reduce the heat if needed to prevent burning. They should be a dark brown, almost black, when done. Serve immediately.

Note: if you want to make it even easier toss them in a foil pouch on put on the grill with whatever meat you’ve already got on there this summer. they will be done in no time at all! Just make sure they get nice and brown and a touch crispy. 

so just let your adult taste buds take over, suck it up and try em. you wont regret it 
{or if you do at least it was good for you!}
Hope everyone is having a wonderful weekend with friends & family! 
See you soon.
-xo-

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