One of my favorite veggies to have with dinner is Brussels Sprouts. Many people think they hate them, but so far I haven’t met a man who didn’t love mine! I love to make them with over easy eggs as a simple and healthy meal. Here’s the recipe:
Roasted Brussels Sprouts
1. Preheat the oven to 350.
2. Cut the bottom end off of each sprout, and halve or quarter them (depending on how large they are).
3. Slice the mushrooms.
4. Combine in a bowl the Brussels sprouts, mushrooms, olive oil (enough to get a coating on the veggies but not drown them), salt, pepper, and garlic powder to taste. Toss the ingredients to coat the veggies evenly with the olive oil and spices.
5. Lay the contents of the bowl in a shallow roasting pan, spreading evenly. Put in the oven and bake for about 30 minutes, or until soft and slightly browned at the edges, tossing every 10 minutes or so.