ROASTED BRUSSEL SPROUTS!

This fantastic, basic brussel sprout recipe is from the Bitchin’ Kitchen Cookbook.

Ingredients

• 4 cups Brussel Sprouts (I used 2 lbs)
• 3 Tbs Extra Virgin Olive Oil
• 2 pinches of Celtic Sea Salt
• Freshly cracked Pepper
• 6-8 minced cloves of garlic

Directions

• Preheat the oven to 425 degrees F.
• Rinse the Sprouts.
• Chop them in half.
• Put them in the baking pan.
• Drizzle with Olive Oil.
• Add the Celtic Sea Salt & the Fresh Pepper.
• Mix everything up with your hands in the pan. Make sure all the Brussel Sprouts get coated in oil.
• Throw it in the oven for 25 minutes.
• Take out of the oven.
• Add the garlic and stir it up with a spatula.
• Throw back in the oven for 10-15 minutes
• Take out, Mix around with the spatula.
• EAT!!!

Leftovers

• Thank you to Bitchin’ Kitchen for the recipe and the cookbook! I wasn’t sure if I would be able to eat anything in this cookbook (cause you know, Nadia G is Italian and loves cheese) But I went through and put tabs on all the recipes that I can make with little or no substitutions. I will be trying a few more of them on the show in the future. Why? Because they look delicious. You’ve been warned.
• And for those who don’t know. Bitchin’ Kitchen is a super fun show on the Cooking Channel. Check out some of what Nadia G and her crew do HERE.
• Initially I had little to no faith in this recipe because before this, I’d never eaten a tasty brussel sprout (and now I know what a sad life that was). But I’ll say this now: This is crazy good and everyone should try it.  I ate them for the rest of the week as a side to all my meals. And this recipe has made it into my weekly rotation.

Make this. Make this now.

Good luck!

LOVElillian

Filed in: sides
Tagged with: bitchin' kitchen • Cane sugar-free • dairy-free • food • grain-free • Lillian's Test Kitchen • paleo • primal • sides • soy-free • vegan