Oven Roasted Brussels Sprouts

This is an easy veggie side dish to throw together with minimal prep work required.  Of course, fresh Brussels sprouts are the best, but honestly this recipe works really well with frozen sprouts, too.  You can also throw in whatever root vegetables you have on hand: turnips, sweet potatoes, beets, even radishes or kohlrabi.  Add in whatever seasonings you like.  I usually use crushed red pepper, sometimes curry powder if I'm feeling adventurous.

This is my latest version: Brussels sprouts with sweet potatoes, baby turnips, baby beets, and radishes.

Ingredients: 

• 1 lb of Brussels sprouts (if frozen use the whole sprouts as they tend to be smaller, if fresh cut them in half)
• 2 tbsp olive oil
• 2 tbsp balsamic vinegar
• 2 cloves garlic, minced
• salt and pepper to taste

Directions:

1. Put olive oil and garlic in an uncovered baking dish.  Put the dish in a cold oven, then preheat oven to 400 degrees.  This infuses the olive oil with the garlic and gets the garlic nice and browned.
2. When oven is preheated, toss Brussels sprouts into the dish.  Stir to cover in olive oil.  Bake in oven for 20 minutes.
3. Remove from oven and add in the balsamic.  Stir to cover sprouts and bake for another 20 minutes.
4. Optional step: in the last 5 minutes of cooking time, cover with shredded parmesan and cook until melted.  This will add fat and, let's be honest, everything is better covered in cheese!
5. Remove from oven and serve immediately.

Macros for Brussels sprouts only, will be different if you add the other veggies:

(Amounts are approximate and may vary with ingredients)

Makes 6 servings

Total carbs: 32g Carbs per serving: 5.5g

Total fat: 30g Fat per serving: 5g

Total protein: 16g Protein per serving: 3g