I never liked Brussels Sprouts growing up. It was one of those vegetable that I would sit at the dinner table till bedtime because I absolutely refused to eat them. So, as an adult I never bothered trying them again until recently. My husband (yep, he cooks) made a vegetable mixture with Brussels sprouts in them, and I tried one. Oh, my! It was not the bitter little vegetable that I remember from my youth; it was so tasty. Needless to say I have been on kick with my new found love, and this is how I made them the other night to go with our open-face roast beef sandwiches. It was a perfect match-up.
12 ounce bag frozen baby Brussels Sprouts
2Tb Olive Oil
1Tb Montreal Steak Seasoning
- Preheat oven to 400 degrees.
- In bowl, mix Brussels Sprouts, Olive Oil, and Montreal Steak Seasoning.
- Pour mixture onto cookie sheet
- Bake for 20 minutes
* I shake the cookie sheet every 10 minutes so the Brussels Sprouts roast evenly without scorching.*