My friend, Kath shared this with me and it’s now my favorite way to make Brussels Sprouts. Try it!
- Juice of 1 Lemon
- 1 TBS Olive Oil
- 1/8 tsp Paprika
- 1/8 tsp Garlic Salt
- Bag of Brussels Sprouts cut in half or quartered
Combine all in gallon size sealable bag. Toss around until well coated. Refrigerate overnight. When ready to roast, preheat oven to 425. Place sprouts on baking sheet in single layer. Bake for 15-20 minutes or until your preferred level of crispiness. Enjoy!
I made these in my Advantium Oven from Gerrit’s Appliance.
Thanks so much to them for sponsoring Cookin With Brooke.
