I recently made this recipe for Roasted Brussel Sprouts in the oven while cooking Buffalo Chicken Tenders (recipe for the tenders are in a previous post). They were the perfect side dish and super tasty! I will definitely be making these often.
1 pound of fresh brussel sprouts
1-2 tsp Frank’s Red Hot SEASONING (not sauce)
1 tbsp grated parmesan cheese
Black pepper to taste
Avocado oil cooking spray (or any cooking spray)
Blue cheese dressing for dipping (optional)
Preheat the oven to 400 degrees F. Cook sprouts in the microwave in a covered microwave safe dish for 3 to 4 minutes (depending on the size of the sprouts) so they steam. I have found that you don’t need to add water before cooking the sprouts. Let cool so you can handle them safely, then cut each sprout in half. Spray a baking sheet with avocado oil cooking spray. I prefer to use avocado oil because it does well when cooking at higher temperatures. Place sprouts on a baking sheet, then spray tops with oil. Sprinkle with parmesan cheese, Frank’s Red Hot seasoning, and black pepper. You can add salt if you would like to, but I find that the seasoning and parmesan cheese add plenty of saltiness. Bake for about 15 minutes or until the tops start to brown. You can also make these in an air fryer. You will need to shorten the amount of time that you air fry them. I love dipping these in blue cheese dressing! The last time I made these brussel sprouts, I served them alongside Low Carb Chicken Tenders (recipe in separate post).
Let me know what you think if you make these!
Leah McKain