I NEVER ate Brussels Sprouts growing up. I refused to even try them. It’s taken me 30+ years and a lot of pestering from my partner, to actually give them a try. But once I did – I was hooked!!! These little green globes of goodness are soooo healthy, soooo tasty and make a great side dish to Pork, Chicken, Beef, Salmon, etc.!
Prep time: 5 MINUTES
Cook time: 30-40 MINUTES
INGREDIENTS: 1 pound of frozen Brussels Sprouts 2 Tablespoons Extra Virgin Olive Oil 3 Tablespoons Balsamic Vinegar or Apple Cider Vinegar Pink Himalayan Salt, Ground Black Pepper & Garlic Powder, to season liberally to taste
Place sprouts in a medium bowl. Toss with olive oil and balsamic vinegar. Season generously with salt, pepper and garlic powder.
Pour Brussels Sprouts onto a large foil lined baking sheet and roast for 30 to 40 minutes or until sprouts are tender on the inside but brown and crispy on the outside.
Make sure you stir them a few times while they are roasting in the oven. Serve warm with your favorite Keto protein/meat!!
**** Sometimes, I can only find a 12oz bag of frozen Brussels Sprouts, so I just use that and keep all the other ingredients/measurements the same. You can use fresh sprouts but you will have to prep them first: wash, cut off hard stem pieces, cut in half if sprouts are very big. I personally like the frozen ones because they are consistent in size and will roast more evenly. ****