The Best Roasted Brussel Sprouts

This blog post is about the best roasted brussel sprouts recipe

Vegetables are something so many of us have a hard time eating. They don’t taste great and can be bland. That means we spend hours of our days on Pinterest trying to find a vegetable recipe we are willing to eat. But there are several issues with this. The recipes are often too extravagant. take too many ingredients, or take too much time.

But eating a vegetable became even harder when learned I have oral allergy syndrome. I can no longer eat a basic salad because all my vegetables need to be cooked. Most cooked vegetable recipes I found were casserole-style vegetable dishes which aren’t great for my other food intolerances. This was when I decided to start creating my own vegetable recipes

My roasted brussle sprout recipe has become my go-to side dish. They are cheap, easy, and delicious. They go great with chicken or salmon. And they only take 4 ingredients and 10 minutes of prep time.

How to make roasted brussels sprouts

Ingredients

1. 1 bag of frozen brussels sprouts. I like frozen brussels sprouts because they do not need to be prepared, meaning a quicker prep time. But you can also use fresh ones if that is preferred
2. 1/4 cup of olive oil, or any oil you prefer. I do not actually measure when it comes to making this. But, you want to have enough olive oil so that your roasted brussel sprouts do not end up dry. This also depends on how much water the brussel sprouts are currently holding, so don’t be surprised when you see extra oil on your cookie sheet after baking.
3. 1 tbsp of garlic powder. Don’t be afraid to go heavy on this. Garlic powder is what is going to give your roasted brussel sprouts that perfect taste.
4. Salt & pepper. Use these to your liking, once again they are for the taste

Cooking your roasted brussels sprouts

1. Start by cooking your brussel sprouts in the microwave based on the packaging. If there are no instructions, place your brussel sprouts in a microwave-safe dish then cook for 5 minutes. Then let them sit for 1 minute or they will be too hot to work with. If you are using fresh brussel sprouts, wash, trim the stalk ends, and remove any leaves with dark spots.
2. Line a baking sheet with aluminum foil. This makes for an easier clean-up at the end otherwise you will be scrubbing oil off the cookie sheet for ages.
3. Place your brussel sprouts on the lined baking sheet. Pour your olive oil, garlic powder, salt, and pepper over the brussel sprouts. Then mix until everything is covered. Add more oil if the brussel sprouts do not seem coated enough. This is what is going to keep your brussel sprouts from tasting dry. I also like to sprinkle a little more garlic powder on top.
4. Bake at 450 for 20 minutes or until roasted to your liking. I like my vegetables crispy to avoid any allergic reactions. But if you like yours less crispy, bake for 15 minutes. Halfway through cooking, make sure to shake or stir your brussels sprouts so they cook evenly.