This post is going to be a short one- honestly I feel silly blogging about something so simple, but they’re worth it. I served these roasted brussel sprouts to my friends the other night with two options: the balsamic glaze, and a lemon aioli. They were gone in 10 mins flat! Whip these up on a week night for yourself, or impressive the heck out of your friends and family at a dinner party. I promise these will not disappoint!
Alright here’s all you need to make a mean, green, tasty side dish:
Ingredients:
Fresh Brussel Sprouts
Olive Oil
Salt and Pepper
Optional: Balsamic Glaze/Lemon Juice/Mayo
Directions: Preheat oven to 425 degrees. Wash your brussel sprouts in a colander, chop off the bottom of the stems and slice in half. It’s ok if some leaves fall off, they’ll get extra crispy and you’ll wish you had more. Next drizzle some olive oil and add salt and pepper over the sprouts. Toss around and arrange on a baking sheet covered in foil. When you’re oven is ready- toss them in and let them roast for 20-30 mins, depending on how crispy you want them to be. 
When they’re to your liking, pull them out of the oven and serve immediately. (These do taste equally good cold though, so don’t shy away from tossing these into a salad if you have left overs.) If you’re opting in for the balsamic glaze, give the brussel sprouts a nice drizzle of the glaze. The sweetness of the balsamic up against the crispy salty sprout is seriously delicious. Lemon aioli more your style? Squeeze half a lemon into some mayo (I won’t ever tell you how much or how little mayo to use) and mix together. Voila, lemon aioli.You can dip these into the lemon aioli or just pop them straight into your mouth! I promise you’ll never wonder how to prepare a brussel sprout ever again!
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