ROASTED BRUSSELS SPROUTS

When I get invited to a potluck my staple item is roasted Brussels Sprouts because they are: 1) easy to prepare/cook, 2) detoxifying as a veggie and 3) scalable. I also find that at potlucks no one really brings a vegetable and if they do it’s usually the raw veggie sticks with Ranch dip.

Serves: 10-12

Prep Time: 15 Mins

Cook Time: 35-45 Mins

Ingredients:

5 Cups Brussels Sprouts

9 Prosciutto Slides

1/4 Cup Avocado Oil

1/4 Teaspoon Salt

1/4 Teaspoon Black Pepper

2 Tablespoons Minced Garlic

2 Tablespoons Thyme

Step #1: Preheat oven to 375. Line a large oven try with foil and spread out Brussels Sprouts halves as evenly as possible. It’s ok to stack them with one row if you have a lot which will yield a “fresher” texture as the proximity will cause some steaming but if just a single layer than you’ll get a crispier result (your preference).

Step #2: Drizzle a generous amount of avocado oil all over as these sprouts will absorb quite a bit. I like avocado oil because of the higher burning temperature (compared to say olive oil which I used to use until I learned about the various burning points). Season to your liking with salt, pepper, minced garlic and thyme (go fresh as a bonus) by spreading as evenly as possible.

Step #3: Insert tray for about 35 minutes at 375 degrees. Check periodically at the end since everyone’s oven is a little different.

Step #4: Transfer the cooked Brussels Sprouts from the tray into a serving bowl/container and mix in prosciutto to get fancy (if you want).

All of this should take just under an hour with 15 minutes of prep work max. For the seasoning I input some measurements to provide a framework but feel free to season to taste.