This is one of my most absolute favorite veggie sides. It's also the only way that I've found that I can eat Brussels sprouts. They get crispy and take on a nutty-like flavor. Jason's not a fan, so I just make them for myself ☺
Roasted Brussels Sprouts (pictured with my Cheesy Grits)
1/2 lb (about 10 medium sized) Brussels sprouts, rinsed
2 garlic cloves, chopped
2 tsp evoo
1/8 tsp red pepper flakes
1 tbsp sliced almonds (optional)
1. Preheat oven to 425°. Remove the stems and outer leaves from the Brussels sprouts; cut in half or quarters (depending on the size) and place in a shallow baking dish. Add the rest of the ingredients and mix well.
2. Roast the veggies for 30 minutes, turning once halfway through. Remove from the oven, serve and enjoy!