Classic Roasted Brussel Sprouts
(This is the basic recipe, but there are so many options to experiment and make this your own... be willing to try! This is one of my favorite veggie side dishes!)
-Brussel Sprouts (I prefer raw, but frozen works just fine too)
-Butter or Avocado oil (or other oil of choice)
-Salt and Pepper to taste
-The key here is the fat. Vegetables alone don't have much flavor or offer satiety. But add some fat, and they're craveworthy. (You also absorb the nutrients BETTER with fat than without.)
-Coat the bottom of a baking dish or sheet with butter or oil. Fully coated.
-If using raw brussels, slice in half or quarters. If frozen, leave alone. Spread evenly on the baking surface.
-Drizzle another coat of oil on top, and stir to coat.
-Sprinkle garlic powder, onion powder, salt, and pepper over the whole dish, and stir again to coat.
(It's difficult to give you measurements here, start light, and add more to taste... measurements really do depend on personal preferences and amount of sprouts. Try, adjust, and try again.)
-Preheat oven to 375degrees, and roast 30minutes to start, or until outside leaves are browning, and inside of sprouts softens. You may need to extend the cooking time if not softened yet.
Other additions I like to mix up this basic recipe... halfway through cooking, drizzle the sprouts with balsamic vinegar. Adding parmesan cheese in the last 3-5minutes of cooking. Adding chopped bacon and/or sauteed onions halfway through roasting. Or all of the above!