We didn’t know if we would like Brussels Sprouts or not – buy my oh my these are delicious!
It is free of dairy, egg, peanut, and tree nut. Be sure the food items you use are free of these allergens to ensure your recipe is safe for your loved one by reading all labels and calling the manufacture if needed for how it is produced.
Calorie count: I have not taken a calorie count on this yet.
Preheat oven to 400 degrees
Clean Brussels Sprout by cutting of end and washing.
Allow all Brussels Sprout leaves that fall of after cutting to naturally fall off. Place the loose leaves in a bowl.
Quarter remaining part of the Brussels sprout.
Add olive oil, garlic, salt pepper to Brussels sprout leaves and toss mixing well.
Add in quartered Brussels sprouts and mix well add more seasoning if you wish.
Place all on a cookie sheet in one layer.
Place in oven and bake for about 10 mins give or take – remove from oven and remove any leaves that are brown crispy. Return to oven and repeat until all leaves are browned and crispy.
Cook Brussels Sprout quarters until soft and a little golden brown.