Roasted Brussels Sprouts

Roasted Brussels Sprouts

We like to use Calivirgin Premium Olive Oil and Calivirgin Lusty Lemon Olive Oil

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Roasted Brussels Sprouts
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Course Side Dish
Servings
6
Ingredients
  • 16 oz bag of fresh brussels sprouts
  • 2 tbsp Calivirgin Premium Olive Oil
  • 2 tbsp Calivirgin Lusty Lemon Olive Oil
  • 1 tbsp garlic salt
  • 1 tsp steak seasoning or dry rub
  • freshly ground pepper to taste
Course Side Dish
Servings
6
Ingredients
  • 16 oz bag of fresh brussels sprouts
  • 2 tbsp Calivirgin Premium Olive Oil
  • 2 tbsp Calivirgin Lusty Lemon Olive Oil
  • 1 tbsp garlic salt
  • 1 tsp steak seasoning or dry rub
  • freshly ground pepper to taste
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Preheat oven to 425 degrees.
  2. Cut all large brussels sprouts in half.
  3. Place all ingredients into a ziplock bag. Then shake and toss until there is an even coating. Spread the coated brussel sprouts out on a baking sheet and place on a middle rack.
  4. Bake at 425 for 30 minutes. At the 15 min. mark flip each sprout to brown each side. Parts of them will turn brown and black when they are properly roasted.
Recipe Notes

TIP: Often there will be loose leaves after shaking. Stack all the loose ones on top of each other in a pile on a corner of the pan. The bottom ones will burn but the others turn into dark crispy chips that are great texture & flavor to add to dinner salads or as a snack.


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