This is my husband’s favorite way to have brussels sprouts. I make them all the time, and they’re a great side dish to just about anything. This time, I made them with my Classic Turkey Meatloaf, which is another of his faves, so this was a definite hit. If you’re making this for more than just a couple people, totally double or triple it. It’s super simple.
Ingredients:
- 1 lb. Brussels Sprouts
- 3 Tbsp EVOO
- 3 Tbsp Balsamic Vinegar
- 2 tsp Johnny’s Garlic Seasoning
- 1 t salt
- 1 t pepper
1. Preheat oven to 400°.
2. Rinse brussels sprouts and pat dry. Slice stems off, and then cut in half, discarding any stray leaves that fall off.
3. In a medium-sized mixing bowl, toss all ingredients together, making sure to evenly coat the brussels sprouts. You can totally flavor to taste with the seasoning and S&P.
4. Place mixture in glass or nonstick baking dish (unless you’re doubling/tripling the recipe – then you’ll have to use something larger), and roast for 25 – 30 minutes, stirring halfway, until the tops and edges have a little crispness to them.
Ice Cream with a Fork 
I was wondering if I could substitute the chicken broth with beef broth? We’re not big chicken broth fans and while I expect it to taste slightly different if it would still cook the same…
Yes, beef broth would be totally fine!