Roasted Brussels Sprouts
  • 16oz bag of fresh brussels sprouts
  • 2tbsp Calivirgin Premium Olive Oil
  • 2tbsp Calivirgin Lusty Lemon Olive Oil
  • 1tbsp garlic salt
  • 1tsp steak seasoning or dry rub
  • freshly ground pepperto taste
  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.