I love brussels sprouts. Even as a kid, they were one of my favorite veggies. When I once suggested to Billy that we make them as a side dish, I got the weirdest, most disgusted look. Apparently he wasn’t a fan. Somehow I got him to try them anyway, and now he can’t get away from them! Our favorite way to prepare them is to roast them in the oven. It’s simple, but oh-so-delicious.

Here’s what you’ll need:
– 1/2 lb fresh brussels sprouts, trimmed and halved
– 2 tsp butter, melted
– salt and pepper
– garlic powder (optional)

Preheat the oven to 400 degrees and cover a baking sheet with aluminum foil.

Place the brussles sprouts on the baking sheet and season with salt, pepper and garlic powder. Pour the melted butter over the brussels, making sure to get a little butter on each one. Toss everything together (it’s easiest if you use your hands, they get coated better that way) and throw in the oven until golden brown, about 30 minutes.

Roasted Brussels Sprouts

I really wasn’t joking when I said these were super simple (yikes, Sandra Lee). Roasting the brussles sprouts in butter gives them a delicious caramelized, sweet flavor. They become tender, a bit crispy on the outside and totally mouthwatering. We usually end up making these a few times a month because we just can’t get enough of them. They’re great when roasted with potatoes, as well.

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