Quick, simple, and unbelievably tasty. This recipe could make even a self-professed brussels sprout hater change their mind. Roasting at a high temperature with olive oil brings out the sweetness and reduces the cabbagey taste of brussels sprouts, caramelizing the edges.
1 1/2 lbs fresh Brussels sprouts
3 tablespoons extra virgin olive oil
1/2 teaspoon garlic powder
1/2 teaspoon ground black pepper
1/2 teaspoon salt
1/2 teaspoon dried sage
Preheat oven to 400 degrees F.
Cut the bottom of each brussels sprout off (about 1/4″ or less) and then slice in half lengthwise.
Toss all ingredients and place in a single layer on a baking dish.
Roast for 25 minutes or until brussels sprouts are slightly browned and tender throughout.
Serve hot or cold.
serves 4
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