Crunchy Brussels Sprouts
Rich in lutein, folate, and vitamins C and K, these nutritional powerhouses will disappear. So double up and be prepped to become addicted.
- Brussels sprouts washed and halved
- 3 cloves Garlic chopped
- 1 tsp Olive oil
- Salt and pepper
- 1/4 cups Almonds slivered and toasted
- 1/2 Lemon for juice
Preheat oven to 350.
Mix halved Brussels sprouts with garlic and olive oil until lightly coated. Salt and pepper slightly.
Line baking sheet with parchment paper and lay out sprouts evenly, but give them space. Roasting with space is the secret to the best ever roasted veggies.
After an hour, flip sprouts. They should be brown. Roast for 15 more minutes until evenly browned and glistening.
Squeeze lemon juice, add almonds, toss and serve.