Is everyone ready to detox from all the Halloween candy yet? I couldn't wait for it to be out of my house. There is just no need for a huge bucket of candy when two of three people in the household are either a toddler or a Type 1 diabetic! So glad it is gone.
This is the perfect recipe for returning to healthy eating, not to mention probably the last thing your kids want to be served after eating candy for a week straight ;-) I don't know why brussels sprouts get such a bad rap - these little guys are delicious, and cute too! This recipe was very simple and used hardly any ingredients. It was perfect for a weeknight side dish. But I feel inclined to warn you, roasting these tiny green veggies will stink up your house. Something awful! So even though they are delicious, don't add them to your menu when you are having guest over that you need to impress.
Roasted Romano Brussels Sprouts
Adapted from Cooking Light November 2012
- 3 tablespoons olive oil
- 1/2 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
- 2 pounds Brussels sprouts, trimmed and halved lengthwise
- Cooking spray
- 1 ounce pecorino Romano cheese, shaved (about 1/3 cup)
Preparation1. Preheat oven to 425°.
2. Combine olive oil, salt, black pepper, and Brussels sprouts in a medium bowl; toss well to coat.
Divide Brussels sprouts mixture evenly between 2 small roasting pans or jelly-roll pans coated with cooking spray. Bake at 425° for 20 minutes or until Brussels sprouts are browned and crisp-tender, rotating pans after 10 minutes. Remove from oven. Sprinkle Brussels sprouts evenly with cheese. Serve immediately.
Click Here for My Adapted Printable Recipe