Simple Roasted Brussels Sprouts

I’m about to tell you about the best part of living at home, but you can’t judge me.

You can be jealous if you are so inclined, but you can’t judge me.

In our house, our schedules are crazy. I come from a long line of busy, overscheduled, go getters.

But every Thursday night, my mom and I pour some red wine, snuggle up in her big bed and watch our shows together.

It has become the part of my week I look forward to most. At twenty-six, I just want to snuggle in bed with my mom and watch TV.

It simple. But perfect.

Just like this dish. I love Brussels sprouts and have done all kind of crazy things to them, but sometimes simple is best.

Sometimes, simple is perfect.

You will need…

1 lbs Brussels sprouts

2 tablespoons olive oil

1 teaspoon salt

½ teaspoon pepper

Start by preheating the oven to 425 degrees F.

Remove the ends of your sprouts and slice them in half and put them in a medium bowl.

Toss the sprouts with the oil, salt and pepper.

When the sprouts are coated, spread them out on a baking sheet and roast them in the oven for 20 to 30 minutes, depending on how large your sprouts on.

Stir the sprouts 2 to 3 times while roasting.

You will know your sprouts are done when they are browned and crispy on the outside and tender on the inside.

Remove from the oven when they are done, and serve hot.

Love and Beer Floats

Angela 

Simple Roasted Brussels Sprouts

1 lbs Brussels sprouts

2 tablespoons olive oil

1 teaspoon salt

½ teaspoon pepper

Start by preheating the oven to 425 degrees F.

Remove the ends of your sprouts and slice them in half and put them in a medium bowl.

Toss the sprouts with the oil, salt and pepper.

When the sprouts are coated, spread them out on a baking sheet and roast them in the oven for 20 to 30 minutes, depending on how large your sprouts on.

Stir the sprouts 2 to 3 times while roasting.

You will know your sprouts are done when they are browned and crispy on the outside and tender on the inside.

Remove from the oven when they are done, and serve hot.