sprout clout.

Happy Wrinkle-free Wednesday! Today’s simple and stress-free recipe is a fabulous side dish that gives Brussels Sprouts some serious clout & kitchen cred!

I’ve never made Brussels Sprouts because they somehow never make it on my grocery list. I treated myself to a morning mocha at the grocery store this weekend so instead of speeding through the aisles like a contestant on Supermarket Sweep, I leisurely wandered around snagging everything that was on my list… and a lot that wasn’t! I’m not going to lie: I picked out the Brussels Sprouts because they looked so pretty. I was relaxed, surrounded by brightly colored produce and had a mocha in my hand aka one happy Holly! It’s all about the simple pleasures. 🙂

Anyways, the pretty little Brussels Sprouts made it home with me and I needed to do something with them. Since I hadn’t cooked with them before, I didn’t want to put them in a quiche so roasting them was the safest thing to do. Let me just tell you: SIMPLE AND AMAZING! You will LOVE these as a side and it’s perfect for a night you want a homemade and healthy dinner but don’t have a ton of time.

Now, here’s how to make some sprouts with serious clout!

Need:
10 small Brussels Sprouts
EVOO
Cracked pepper
Sea salt
Oven preheated to 400 degrees

Hollyized Steps:

Cut the Brussels Sprouts in halves and also chop off the ends. Then put your halves in a metal pan or baking sheet, sprinkle with EVOO, cracked pepper and sea salt.

Bake in the oven for about 30 minutes or until your sprouts start browning on the outer layers. The browning will give the outside a little crunch while the insides are soft and tasty! Your taste buds will be so happy, you won’t even think you are eating a healthy veggie!

I was able to whip up some Thai Ginger Beef with spinach and mushrooms while my sprouts were roasting. I know the full dish doesn’t make much sense but it was delicious and super easy to make! Brussels Sprouts will be making my grocery list from now on!