So I love Brussel sprouts--especially roasted, which is so easy.
You need:
Oil (I use spray oil, so it's a light coat on the pan first, then another light spray on top of the brussel sprouts after I halve them).
A batch of Brussels (I have no idea how many were in the bag I bought, but I used them all) washed, bottoms trimmed, then halved. Don't worry if there are random leaves all by themselves--they will be excellent brussel "crisps". Don't bother drying them either--the water trapped in this position will soften them without more oil needed!
Some kind of "everything seasoning"--I used Chicago steak seasoning, but you could use herbs de Provence, Italian seasoning, fresh herbs, anything.
Salt
Lemon slices
I arrange the halved brussel sprouts on my pan with the interior down (it will brown some from the pan). The tops will appear charred by the end, and the lemon slices will be wonderful flavor nuggets at the end--and a deep yellow--you can literally suck on them and it's so good!
It goes in a 425 fan oven for 20 minutes--but may take less time, so keep an eye between 15-25 minutes.
I had this with steamed asparagus and sauteed wild salmon. So good!
Tomorrow is my 4th week weigh--in on WW Diet. Not so sure about this week's success, but I do know how to keep to the diet without suffering flavor!
Thanks for all the comments on my daughter's photo yesterday. It was so nice to have a subject other than food. And one I love so much.
