Make This Tonight: Roasted brussels sprouts!

Roasted vegetables! This is a favorite for our family, especially in the winter months. It's also a very simple and versatile recipe, which you can use with so many different vegetables. This time we used brussels sprouts, but eggplants, broccoli, cauliflower, zucchini, carrots, onions, potatoes, and mushrooms work just as well!

Simple Roasted Brussels Sprouts
1 lb brussels sprouts
2 tbsp olive oil
3-4 cloves garlic
Salt and pepper to taste (we prefer kosher salt and cracked black pepper)

• Cut brussels sprouts in half and coat with olive oil. 
• Mix in minced garlic, salt and pepper to taste.
• Roast at 450° for 35-40 minutes.

The great thing about this recipe is its versatility. Add chili powder to make it spicy! Butter! Honey! Lemon juice! Bacon! Anything you think will add a nice touch - all these and more will work great! Use your sense of smell and taste to get a sense of what your final dish will taste like. 

This oil-salt-pepper-garlic combination works wonderfully with a variety of different vegetables. Use it as a base, and feel free to experiment! Happy roasting!