Here is a go-to side for Coach Jen. She loves having leftovers to go with over easy eggs the next morning. She just warms them up in the skillet after cooking the eggs.
Roasted Brussels Sprouts
- Brussels sprouts
- Olive oil
- Preheat the oven to 425 degrees. Line a baking sheet with foil for easy clean up.
- Cut Brussels sprouts in halves or quarters based on how large they are and lay them out on the baking sheet.
- Drizzle sprouts with olive oil, season with salt and pepper, and toss.
- Bake for 10-15 minutes, toss, then bake for an additional 10-15 minutes until golden roasted and tender.