This is such a simple side that is always a favorite at any meal. I love making these as a side for a pasta dish, in a bowl with some brown rice & tofu, or as an addition to a salad. The key here is to cut the sprouts correctly so that you get lots of those crispy slices, rather than a bunch of soft sprouts.
Ingredients: Serves 4
- 1 pound Brussel sprouts
- 1 Tablespoon extra virgin olive oil
- 1/4 teaspoon black pepper
- 1/2 teaspoon sea salt
- 1/2 teaspoon oregano
- 1/2 teaspoon garlic powder
Directions:
- Pre-heat the oven to 375 degrees F and line a baking sheet with parchment paper.
- Wash the Brussel sprouts and discard any browning leaves. Cut the stubby end of the Brussel sprout off, and then cut each sprout into thirds vertically. Lots of individual spouts will shed off, but this is good because those are the best & crispiest! Add all the sprouts to the baking sheet.
- Drizzle with the olive oil and sprinkle on the spices. Mix with your hands to combine.
- Bake for 20-25 minutes, until there are plenty of brown crispy pieces and the sprouts are cooked through (no hard pieces).
- Enjoy! Season with additional salt if needed.
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