A friend posted this on facebook and I am adding it here so I can try it. Maybe some of you are interested, too. I believe the original post is from Natalie Hodson.
Preheat oven to 425.
Put foil on a cookie tray (for easy cleanup) and spray the foil with cooking spray.
Chop any brown ends off and cut the Brussels sprouts in half
Drizzle with olive oil (I use a pastry brush to help me with this - it helps you use less oil and covers each veggie when you just brush a little on the top of each one) and sprinkle with sea salt, black pepper and garlic powder.
Roast on 425 until the edges start to turn brown, about 20-25 minutes. If you want, broil on high for the last 1-2 minutes to get them nice and crispy.
Put foil on a cookie tray (for easy cleanup) and spray the foil with cooking spray.
Chop any brown ends off and cut the Brussels sprouts in half
Drizzle with olive oil (I use a pastry brush to help me with this - it helps you use less oil and covers each veggie when you just brush a little on the top of each one) and sprinkle with sea salt, black pepper and garlic powder.
Roast on 425 until the edges start to turn brown, about 20-25 minutes. If you want, broil on high for the last 1-2 minutes to get them nice and crispy.
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