A quick, easy, delicious way for me to eat more veggies is to slice, season and roast them.
My favorites are Brussel Sprouts. I love how some of the skins get crunchy and mix in perfectly with the nutty, smooth buttery taste of the sprouts.
Oven-Roasted Brussel Sprouts
A bag or stalk of raw Brussel Sprouts
2 tbsp of olive oil
3 garlic cloves, chopped
Salt and pepper to taste
Wash and dry Brussel Sprouts.
Prep them by cutting off ends.
Preheat oven to 450 degrees.
Cut them in half and then in half again.
Spread them on a cooking sheet. Drizzle with oil and sprinkle chopped garlic over the sprouts. Add salt and pepper. Mix well.
Place pan with sprouts in oven at 400 degrees and roast for 20 minutes. (Check on them after 10 minutes and cook to your preference and oven’s strength.)
I sometimes sprinkle them with a bit of parmesan cheese before I plate them for lunch or dinner, as a side or the main course served with a grain. I’ve even tossed them into an omelette for Breakfast. So versatile and yummy!