Keep this flavorful, easy-roasted Brussel sprout recipe in your back pocket for quick dinners. They also re-heat nicely and serve well for breakfast or lunch as well. Too simple, right?
Yields1 ServingPrep Time5 minsCook Time15 minsTotal Time20 mins
2Brussel sprouts, de-stemmed and halved
6cloves of garlic, peeled and roughly chopped
olive oil or avocado oil
1/2 - 1 teaspoon sea salt
black pepper, to taste
1
Pre-heat oven to 425F.
2
Spread the sprouts out on a sheet pan with the garlic.
3
Drizzle with oil and sprinkle with salt and pepper. Toss to coat evenly.
4
Turn any cut sides of the sprouts down for better searing on the pan. Roast or 15 minutes.
This probably goes without saying, but feel free to add more garlic!
Ingredients
2Brussel sprouts, de-stemmed and halved
6cloves of garlic, peeled and roughly chopped
olive oil or avocado oil
1/2 - 1 teaspoon sea salt
black pepper, to taste
Directions
1
Pre-heat oven to 425F.
2
Spread the sprouts out on a sheet pan with the garlic.
3
Drizzle with oil and sprinkle with salt and pepper. Toss to coat evenly.
4
Turn any cut sides of the sprouts down for better searing on the pan. Roast or 15 minutes.
Shelly Rose, a Holistic Nutritionist and Natural Foods Chef, is the owner and founder of Pure Roots Nutrition. Through consulting and teaching, Pure Roots serves to help businesses and individuals implement a more joy-filled, vibrant life through real food, time in nature, a healthy lifestyle, and a good night’s sleep.
