I have made this recipe for so many people and even those who hate them tend to like this- it’s crispy, salty, flavorful, and so easy! It’s one of my go -to’s when making a complicated dish and I need an easy side.
Notes:
- you can use avocado or olive oil. I prefer avocado because I like the neutrality of it and it’s better at high heat
- This uses kosher salt which, because of the big flakes adds a much better flavor than table salt
- Highly recommend fresh ground pepper with wide grounds as opposed to fine ground
- I say bake 20 min, but it depends on how spread out they are, how thinly sliced, and temp of your oven
INGREDIENTS
- 1 bunch Brussels sprouts (I just use 1 bag of Trader Joe’s whole Brussels sprouts (14 Oz. Pre-cut) – not they’re shredded ones- the way they are shredded doesn’t work for this recipe)
- 1/2-1 teaspoon minced garlic (depending on your taste preference)
- Avocado oil or olive
- Kosher salt
- Pepper
- Handful of pecans (optional)
- 1/2-1 teaspoon depending on taste preference Balsamic vinegar (optional)
METHOD
- Preheat oven to 400
- Thinly slice brussels sprouts horizontally (looking at them as the root being the base)
- Wash them. I prefer to wash after I cut because I feel it cleans them deeper
- Dry completely (I just pat with a paper towel until dry)
- Put in a ziplock and drizzle avocado oil (it doesn’t take too much to coat) and minced garlic
- Massage the Brussels sprouts in the bag until fully coated – add more oil if needed to fully coat
- Dump on parchment-lined baking sheet, making sure none are top of each other, but not too spread out (the ones just by themselves will burn)
- Salt generously with kosher salt and fresh ground pepper (wide ground)
- Bake at 400 for roughly 15-20 min (check on them at 15 min and cook until crispy)
- If you want to take it to the next level toss the cooked brussels sprouts with toasted or raw chopped pecans and a drizzle of balsamic vinegar (1/2 – 1 teaspoon depending on taste)
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