Hey friends! Hope you all had a wonderful day…even if you don’t celebrate Easter! Back in the groove! Tomorrow’s lunch is leftover Easter dinner, but for breakfast…
Roasted Brussel Sprouts with Garlic and Onions
- 3/4 lb. brussel sprouts, sliced in half length-wise
- 1 clove garlic, minced
- 1/4 small onion, chopped
- 1 1/2 TBSP EVOO
- sea salt and pepper, to taste
Preheat oven to 400 degrees. Cut brussel sprouts in half and place in a medium sized bowl . Drizzle with EVOO and toss with salt and pepper. Add garlic and onions and mix it up. Pour brussel sprouts, onions, and garlic mixture onto a baking sheet and spread out. Bake for 15 minutes, or until crispy. Bigger sprouts will take longer!
I was off this week, now back to the grind! Still working on making a workout plan!
“The greatest wealth is health.”