A quick and easy way to bring out the naturally delicious flavor of Brussels sprouts is to lightly toss them in olive oil and throw them in the oven. For an extra kick, here are three variations.
Sprinkle with red pepper flakes, salt, and pepper
During last 5 minutes of baking add 1/4 cup pecan pieces and 1 cup dried cranberries, stir and continue to cook.
Toss roasted sprouts with balsamic vinaigrette, green of choice, and goat cheese. Spring mix salad or kale tends to work especially well.
Heat oven to 400. Slice Brussels sprouts in half, lengthwise. Toss in olive oil. Take desired preparation of Brussels sprouts and lay on a cookie sheet or baking dish in a single layer. Bake 30 – 35 minutes until sprouts are golden brown and lightly crispy on the outside. Little, open leaves will be especially brown and crispy. Serve warm. Try not to drool.