I always forget how awesome vegetables smell when they are roasting slowly in the oven, and I underestimate the power that scent has over me. Fresh, warm, earthy goodness.  The thing I love about this recipe is that once your brussels sprouts are roasted, you have a blank canvas for creating one of a hundred different kinds of dishes. I’m a sucker for variety, so I make this a little different every time. You can add nuts (toast them in the oven first!), raisins, cheese (goat, feta, parmesan..), and toss these in almost any dressing. Have it as a main dish, or throw it next to some nice pan seared chicken. Or, give this version a try.



What would you add to this recipe? Got any brussels sprouts secrets?

Looking for more healthy recipes for fall? Check these out!