Roasted Brussels Sprouts

I love Brussel Sprouts - words that never would of come out of my mouth just 3 short years ago. I grew up with boiled frozen brussel sprouts and I didn't like the smell or consistency, well a few years ago I was at a dinner and grilled brussel sprouts were on the menu, I said to myself "You will eat these, you will pretend you like them and you will smile while eating them". Imagine my surprise when I not only took a bite with that fake smile plastered on my face, but I enjoyed them, I craved more! I found that grilled they got this great char and turned into a nutty cabbage with a little sea salt sprinkled on top. A week later I found myself in the grocery store picking fresh brussel sprouts out of the veggie bins! Now unfortunately living in an apartment I do not have access to a grill, so I have opted to roast my brussel sprouts - I promise they are just as good!

Brussel Sprouts: Serves 2-3

1lb Fresh Brussel Sprouts
1TB Olive Oil
Sea Salt
Pepper

Rinse & Dry your brussel sprouts, removing any brown leaves. I always try to pick out brussel sprouts that are of the same size, if you happen to have a mix of large and small you will want to slice the large ones in half or quarters so they are of a similar size to the small ones and will cook at the same rate. Place cut & cleaned sprouts in a mixing bowl, add olive oil, salt and pepper and toss to coat evenly. Arrange on a Pam'd cookie sheet in a single layer and bake at 350° for approximately 30 minutes - flipping every 15 minutes. Baking time will vary depending on the size of your brussel sprouts.

I am quite satisfied with my brussel sprouts in the olive oil and salt and pepper, but some people like to drizzle some Balsamic Vinegar over them in the last few minutes to give them an extra pop of flavor. Feel free to experiment with your favorite seasonings, sometimes I like to use Crazy Janes Salt mix which also has some garlic and onion powders in it giving a different flavor profile.

__________________________
WW: 1 Points Plus / serving