My current favorite cruciferous vegetable? Brussel Sprouts. I love these cute mini cabbages – not to mention their amazing health benefits. I’ll usually steam my brussel sprouts, but I wanted to mix things up and try roasting them. I added some:
& some freshly ground pepper
to my brussel sprouts, which were already cut in half, and mixed it all around in a bowl to evenly coat the brussel sprouts with the mixture. Then I spread them out on a pan and baked them for 20 minutes at 425 degrees. Everyone’s oven is a little different and cooking times will vary, so be sure to keep an eye on them. They are done when the outer leaf is a dark green/brown and crispy. You may also want to flip them around after ten minutes in the oven to make sure they are cooking evenly.
Once they were done, I sprinkled some shredded Asiago Parmesan cheese over them. Deeeelish!