Perfect Roasted Brussels Sprouts

I have a toddler, which means I live in a constant state of confusion about what fruits and vegetables are delicious or disgusting. We hail bananas one week and then stick are noses up the next. We only want peas for three meals a day and then we can not even believe I would try to sneak the the little green evil balls into a meal. Lucky for me I have been so graced with a short list of vegetables that are always expectable; Mushrooms, broccoli, and brussels sprouts. I can't tell you how many meals I have fed these, and only these, three items to our tiny tyrant. Fortunately brussels sprouts are one of the easiest side dishes to prepare. These come out crispy on the outside and tender on the inside. I like mine with a squeeze of lemon but salted and roasted is a crowd pleaser. Enjoy!

Perfect Roasted Brussels Sprouts

Gluten free, Vegan

Serves 2 adults and 2 tiny tyrants

1 lb fresh brussels sprouts

1 tbl of olive, avocado or melted coconut oil

2 tsp salt or to taste

optional lemon juice for serving

1) Preheat the oven to 375oF. Line a large baking sheet with parchment paper.

2) Rise and dry the brussels sprouts. Getting them dry ensures crispy and not soggy sprouts.

3) Trim the hard ends off then slice long ways.

4) Toss the sliced sprouts in oil and salt, making sure to get them fully coated.

5) Place the sprouts cut side down, onto the lined baking sheet.

6) Bake for about 15 minutes until the edges of the sprouts are beginning to brown.

7) Serve warm with a sprinkle of lemon juice.

What is your go to side dish?