It's been a very busy week, so when I finished the soup from last week, I was left just eating salads. I had a few veggies still in the fridge though, so I roasted up the rest of the brussels sprouts. It was quick and easy on a cold, rainy night.
Washed brussels sprouts, sliced in half
Layer on a cookie sheet and drizzle with olive oil and sprinkle with salt
Bake at 350 for about 20 minutes. Halfway through cooking, turn the brussels sprouts.
Love quick and easy. Thank you for sharing this on a Gluten-Free Holiday.
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