Brussel sprouts…we hated them as children…but we can love them as adults. This recipe is one of my favorite weeknight recipes, whether they are simply acting as a side or they are placed on top an arugula salad. Although they do slightly stink up our little shotgun-style home, this recipe is without a doubt a keeper.
16 oz. Brussel Sprouts
4 Tablespoons Extra Virgin Olive Oil
1/2 Teaspoon Dried Oregano
1 Teaspoon Garlic Powder
Course Salt & Black Pepper
Preheat oven to 450
Remove bottoms from each Brussel sprout and slice.
Toss sprouts in Olive Oil, Dried Oregano, Garlic Powder. Add salt and pepper to preferred taste.
*Personally, I wanted to keep this recipe a bit on the healthier side so I opted out for a ton of salt. I lightly seasoned with salt, but added heaps of ground black pepper.*
Spread Brussel Sprouts on a sheet pan and lightly drizzle Balsamic Glaze over sprouts.
Place in oven for 15 minutes.
When ready, add extra salt and pepper to taste and drizzle Balsamic Glaze over spouts before serving.