Servings: three to four.
You can jazz up this basic recipe by adding Rosemary-Lemon Thyme Oil or Moroccan Spice Rub when you toss the Brussels sprouts with olive oil and salt and pepper before roasting. Or toss the Brussels sprouts with Sesame Sea Salt, Caramelized Shallot Butter, Ginger-Lemon Soy Splash, or Toasted Coriander & Garlic Oil after they come out of the oven.
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I rub the cut brussels sprouts with a tablespoon of bacon fat instead of using olive oil. When they're done roasting, toss them with a little balsamic vinegar and chopped, cooked bacon ... oh my !!
This was yummy!
Brussels sprouts are one of my favorite vegetables to roast, but this version was a lot less time-consuming and I didn't burn anything, an issue I often had when using other recipes. The method itself was simple, quick, and turned out perfectly roasted sprouts with a sweet, nutty flavor.
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