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!
Roasted Brussels Sprouts
May 10, 2012 By 4 Comments
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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.