Brussel Sprouts

Here's my new favorite way to eat Brussel Sprouts these days. Can't.stop.eating.them. I don't necessarily count the calories in this dish, but it's certainly easy enough to use less olive oil, fewer pecans/craisins/goat cheese. But it's clean eating, and it's usually my entire lunch, so I don't skimp.

I cut my brussel sprouts in quarters. I get them in bags at Trader Joes and I use about half the bag at a time.

I add the oil and stir it really well. I find that I can use less oil if I make sure to get what I use all over all the pieces. Then I sprinkle it with some salt.

I roast them at 350 degrees for 15 minutes maybe? Not going to lie - I hardly keep track because I watch them like a hawk, so excited to eat them. I mainly decide they are done based upon their appearance.

Then I add a handful of pecans, handful of craisins, and handful of goat cheese.

Then, I devour it like I may never eat again.