I never knew it was "Brussel with an s" Sprouts, did you??
My sister in law first introduced a nummy recipe for Roasted Brussels Sprouts a few years ago using olive oil and garlic. I modified it a bit to cut back on the fat and add a bit of sweetness and this is what I came up with! When cooked until they are crispy they can be addicting!
Roasted Brussels Sprouts
1 container Brussels Sprouts
1/4 cup baslamic vinaigrette salad dressing (I used Kraft Light Baslamic)
Olive Oil Spray (I used PAM Olive Oil)
Preheat oven to 375 degrees
Trim up brussels sprouts to your satisfaction, cut bigger ones in half so sizes are consistent.
Toss the BS in the vinaigrette let sit for a bit(I marinated mine overnight)
Place on a foil covered cookie sheet that has been sprayed OR on the "non stick" type of aluminum foil. Roast in the oven for 45 minutes to an hour checking/tossing every 15 minutes or so they brown evenly.
Ta Da!! Roasted Brussels Sprouts!
Fairly quick and easy!
Go visit Cole at All the Small Stuff for more great recipes!