Roasted Broccoli & Brussels Sprouts | Sheet Pan Prep

Roasted Broccoli & Brussels Sprouts

This is a super simple way to bulk up your meals with some tasty cruciferous veggies! This recipe really calls attention to how flavorful veggies can be with minimal seasoning and some good ol’ oven lovin’.

Whip up these veggies to serve as a tasty side dish, or this recipe works great as a Base in the Meal Building Formula.

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{ Difficulty: Level 1 } [ Makes ~48 oz Roasted Veggies ]

Ingredients

1 bunch Broccoli, crown & stem*

1 lb Brussels Sprouts

1/2 tsp Onion or Garlic Powder

drizzle of Safflower Oil

Salt & Pepper to taste

Tools

Oven

Instructions

1. Turn oven to 425 degrees

2. Rinse and drain Broccoli & Brussels

3. Cut Brussels in half and chop Broccoli into pieces (about the same size as the Brussels)

4. Spread veggies on baking sheets, drizzle with Oil and stir to coat the pieces.

5. Arrange veggies on baking sheet to ensure minimal overlap

6. Sprinkle Onion or Garlic Powder, Salt, and Pepper over veggies

7. Put baking sheets in oven for 25-30 minutes, stirring veggies once halfway through

8. Pull out of the oven, let cool for a few minutes, and serve!

Notes

• * Did you know you can eat the stems of Broccoli? They’re super tasty! Cook em just the same as you would the crown.

• Store leftovers in airtight container for 2-4 days. Reheat in the oven or microwave before serving.