Roasted Brussels Sprouts

I got to eat roasted Brussels sprouts for the first time in a hotel in Dallas a couple years back, and realized that my horrific memories of boiled sprouts had kept me from enjoying something truly delicious. Not long after Dallas, I tried to make them at home. With a couple of mild successes, I finally came upon the magic formula for really good roasted Brussels sprouts.

Note: I usually make twice this recipe, because left-overs make a fantastic lunch for the next couple days.

Ingredients

• 1 to 1.5 lbs Brussels sprouts
• 2 TBSP olive or avocado oil
• 4-6 TBSP of Q’s Omega Seasoning
• 1/4 to 1/2 cup of Honey Balsamic Vinegar sauce

Directions

1. Cut the stalk off of all the sprouts

2. Quarter the sprouts lengthwise, making sure to keep the bulk of the leaves that drop off

3. Preheat oven to 430 (increasing the heat by 20 degrees will give you dryer, more roasted sprouts, while decreasing temp and increasing time will break them down so they retain more moisture)
4. In a large mixing bowl, add the sprouts

5. Add in the avocado oil
6. Add 1+ TBSP of Q’s Omega Seasoning

7. Mix thoroughly

8. Repeat until each sprout is well covered with seasoning

9. Cooking spray on 1 large cookie pan
10. Evenly spread sprouts over pan

11. Bake @ 430 for 15 – 20 minutes
12. Check at 10 and 15 minutes, watching for browning.

13. Loose leaves will turn black and may smoke a bit, so vent as needed
14. Migrate sprouts and charred laves into the original large bowl
15. Add in the Honey Balsamic Vinegar sauce

16. Mix thoroughly
17. Let stand 5 minutes
18. Remix (the level will drop as the sprouts break down a bit and absorb the sauce)

19. Serve and enjoy!

Serving
Serve as a side or over cauli-rice as a main dish (prepare extra sauce)