Roasted Brussel Sprouts

Photo Credit: Dana Miller of House*Tweaking

Hello everyone! Dana from House*Tweaking here sharing a new-to-me quick and easy recipe. My husband has been on a brussel sprout kick lately. For years I've been the "ewwwwww, no brussel sprouts!" lady. My aversion to brussel sprouts stems from childhood memories of my mom serving them to me mushy and covered in butter. They were so chewy! I've discovered that the key to yummy brussel sprouts is all in the preparation. And it's soooo easy.

All you need is 1 pound of fresh brussel sprouts, olive oil, salt and pepper.

Preheat your oven to 400°F. Cut the brown ends off the sprouts then slice in half length-wise. Place the halved sprouts in a medium bowl.

Drizzle 2 tablespoonfuls of olive oil over the sprouts. Season with ½ teaspoonful of salt and ¼ teaspoonful of pepper. Stir to coat.

Line a baking sheet with foil {for easy cleanup!} then spread your sprouts on top in a single layer.

Bake at 400°F for 35 minutes. You can shake the tray a time or two during baking to encourage even roasting. BONUS = Your house is going to smell delicious!

When done, your brussel sprouts should look browned and the outer leaves will be wrinkled up a bit. Roasted perfection.

The only thing left to do is enjoy! I like roasted brussel sprouts for lunch or dinner. For lunch, I'll pair them with apple slices and Havarti cheese for a quick midday meal. At dinner time, roasted brussel sprouts are great with a simple salmon recipe.

So it seems I like brussel sprouts after all! How do you like your brussel sprouts?

• Dana