I hope you had a fun and rejuvenating Easter weekend! I sure did. I spent most of my time relaxing at home. However, I did take some time to create a Yummly account. If you’re on Yummly, you can now easily save and share Unwed Housewife recipes!
I am SO excited to share this roasted Brussels sprouts recipe with you! I’ve been in serious need of a healthy dish. From puppy chow to coconut funfetti cupcakes to derby pie, I’ve been eating a lot of sugar lately! So, I wanted to come down from my sugar high with an easy and delicious vegetable recipe.
You’re going to love these roasted Brussels sprouts. When I’m in the mood for Brussels sprouts, I typically steam up a bag of frozen ones and wow, these fresh roasted ones are about a million times better! The outsides get dark and crunchy while the olive oil and garlic salt add so much flavor. They’re easy to make, delicious, AND healthy making them a must-have recipe for your repertoire.
Some people believe healthy food doesn’t (and shouldn’t) taste good- like in order for a dish to be truly healthy it should also be a drag to eat. I 100% disagree! Healthy food can and should taste good. These roasted Brussels sprouts are the epitome of this idea. They’re so flavorful and their outsides so crunchy that I honestly love eating them.
I’m sure a lot of you celebrated Easter by enjoying rich foods and sweet desserts. If you’re in need of a reset (like me), easily whip up these roasted Brussels sprouts to get you back on track. Let me know what you think in the comment section below.
- 1 lb. Brussels sprouts
- 2 tbsp. olive oil
- 1/2 tsp. kosher salt
- 1/4 tsp. pepper
- 1/8 tsp. garlic powder
- Preheat oven to 400°. Spray baking sheet with non-stick cooking spray.
- Combine ingredients in large bowl using spatula. Place Brussels sprouts onto greased baking sheet.
- Bake in preheated oven for 35 to 40 minutes, shaking pan every 7 minutes. Brussels sprouts should be mostly dark. Serve immediately.