Easy Roasted Adobo Brussel Sprouts

When I was a kid, I don't even think I knew Brussel sprouts existed. I never had then until I was old enough to make food for myself. I tried them at a restaurant for the first time and was instantly hooked. How have I never had them before that time?! I like to consider Brussel sprouts as mini cabbages, as when they cook or reheat they usually smell like cabbage and they do look like cabbage (how many times can I say cabbage in one blog post...). I first made them back when my husband and I lived in Brooklyn almost a decade ago, and they were atrocious. Under-roasted and under-seasoned, they were totally inedible. I know some folks like to sauté them or steam, but we are huge fans of roasted veggies in my house, even my son eats them! We like most seasonings on our veggies, but adobo is where its at when it comes to Brussel sprouts. The blend of seasonings really amplifies the natural flavor of the sprout, and gives a gorgeous char as they roast. I'm licking my lips right now.

Brussel sprouts are not just gorgeous in their color, but they are incredibly healthy and pack lots of nutrients. To start, they are cruciferous and help prevent a slew of diseases. The term "Brussel sprouts" does in fact come from Belgium, as they are wildly popular there. Brussel sprouts will give you loads of vitamin C, vitamin K, fiber, and antioxidants. They are also slightly lower in sodium than other veggies like broccoli. My most favorite part about roasting Brussel sprouts is the natural sweet flavor that lifts from those tiny little cabbages as they bake. I love eating the individual leaves that separate from the main part of the sprout itself as it bakes, leaving them super crunchy and almost charred; it's like candy to me!

Roasted Brussel Sprouts Ingredients:

• Brussel sprouts: You can't always choose the size of the sprouts when you go grocery shopping, but I like to choose the packages with the smaller sprouts. For whatever reason, I like the smaller size of them.
• Avocado oil. I don't really like using coconut oil, so I am using avocado oil 99% of the time when I cook (or bake for that matter). You can certainly use olive oil here too
• Adobo:  We have been using Primal Palate's Adobo seasoning for YEARS, they are an organic, high-quality blends company run by a dynamic husband and wife, Bill and Haley. I LOVE THEM and their products are simply the best out there. (not an affiliate, just really love their products).

Roasting brussel sprouts is simple and easy to do:

• Preheat the oven to 375° and line a baking sheet with parchment. Trim and rinse the Brussel sprouts. Slice in half and then again as desired. Throw into a large mixing bowl, pour in the avocado oil and adobo. Mix together and spread out on the baking sheet. Bake for 28 minutes.

You can easily make this as a meal prep item and have for lunch or for dinner for the week too, even after the holidays are done. I make Brussel sprouts almost weekly, and we never get sick of them! I guarantee your family will absolutely love this easy and delicious recipe, and will make it a staple in your home just like it is ours. Enjoy!!