Roasted Brussels Sprouts

This is my FAVORITE way to eat Brussels sprouts, here, and super simple: roasted with nothing more than pan spray and a quick grinding of salt and pepper.

To sheet-pan roast your Brussels, get them trimmed up: tough outer leaves removed, and halved.

Pan spray your sheet pan, and lay out your halved Brussels sprouts, cut side DOWN.

I use olive oil pan spray, and spray the tops of the Brussels sprouts again before they go in the oven.  You'll want to salt and pepper them after you use the pan spray. I like using salt and pepper grinders; I buy sea salt in a grinder too. 

PRO TIP, HERE: IF YOU WANT TO LOSE WEIGHT, CUT <OUT> THE OLIVE OIL. 

I use olive oil pan spray for virtually EVERYTHING now except salad dressings! And I’m down over a hundred pounds: I’m telling you, it WORKS.

Roast them in a preheated oven at 425 until nicely carmelized on the bottoms. You can see here. Usually 20-24 minutes.



ROASTED BRUSSELS SPROUTS
Brussels sprouts, trimmed and halvedOlive oil pan spraySea salt and pepper
Preheat oven to 425. Spray a sheet pan with pan spray; place Brussels cut side down on sheet pan. Spray the tops of the Brussels with pan spray. Grind salt and pepper over the tops of the Brussels, to taste.
Roast at 425 20-24 minutes, until browned and carmelized on the bottoms. Serve hot.