Roasted Brussels Sprouts

My favorite way to cook Brussels Sprouts! About one lb of Brussels Sprouts, cut ends off and cut in half. Put on foil then sprinkle 1 Tbsp olive oil and 2 Tbsp balsamic vinegar. Sprinkle black pepper, garlic powder, and sea salt on top. Cook at 400 degrees until edges are brown and crisp. Mmmmmm I could eat the whole tray cooked this way!

Comments

  1. Many thanks for writing valuable post regarding the subject. I am a fan of your site. Maintain the great work.

  2. Once these are cooked can you freeze them? I was thinking of snacks later in the week when I hit that 2pm lull. Or do you just refridgerate for a few day?
    Thanks I love this idea!
    I have also used Kale this way!

    • Hey Sasha! I have never tried freezing them, I usually just stick them in the fridge (if they last that long haha it’s hard for me to stop snacking on them when I make them!). If you do freeze them, let me know how they turn out! My main concern is that they would get soggy when you reheated them, but not sure.

Speak Your Mind

*