I love sides…sometimes when Dusty and I go to a restaurant I will strictly by 3 or 4 different side options and that is considered "my meal" – side salad (check), mashed potatoes with gravy (check), asparagus (check), oh and a dinner roll please! I love love love sides. OK, you get the picture. Dusty is a big meat lover and while I don't shy away from meat…I usually stick to veggies of all sorts and other more starchier delectables like pasta, potatoes and breads…OH and cheese, love me some cheese. All of my side-lovin' wants and needs has me trying different recipes out at home such as this delicious roasted brussel sprout recipe that I've been dying to share, and it is super easy to make. If you didnt like brussle sprouts before, you'll love them after trying this. Hope you enjoy it!
1 lb of brussle sprouts (or more depending on the number of people you are feeding, I just eye ball it)
3 tbsp olive oil
2 tbsp kosher salt
1/2 tbsp pepper
1 tbsp minced garlic (I love garlic, literally will load it on – add more if you wish)
2 large shallots
1) Cut brussel sprouts (I prefer to cut them up into quarters, being sure to chop off the hard step nub…I like quarters because the smaller they are the more crispy they cook in the oven)
2) Dice shallots
3) Once brussel sprouts and shallots are cut/chopped/diced, place into a large mixing bowl and mix spices and olive oil.
4) Lay out onto a baking sheet, bake at 350 degrees for 30 minutes, using a spatula to lightly move around on pan every 10 minutes. Bake until desired crispyness.
5) Put baked brussel sprouts into large mixing bowl and add dried cranberries (and cheese if desired – blue cheese, gorgonzola, cheddar and parmesean are some of my faves to add)