One of my favorite ways to eat these little buggers is to simply roast them in the oven. Sounds pretty plain, but roasting any vegetable changes the flavor profiles enough to make the same old thing, new and different and exciting! Well, as exciting as a Brussels Sprout can be!
1 pint Brussels Sprouts
Salt and Pepper
Preheat oven to 400° F.
Rinse sprouts well under running water. Then trim the root end and remove any loose leaves. Cut in half or quarters if the sprout is larger. Place all cut sprouts on a foil-lined baking sheet.
Drizzle the sprouts with a little olive oil (By a little I mean like 1-2 Tbs. Depending on the size of your nibblies you may use more or less oil to make sure the spices stick. But remember, we like to err on the side of "little to no oil" if we can avoid it.). Sprinkle all of the seasonings on the sprouts. I'm letting the amount of seasonings be your choice. While these are MY favorite spices to use, the amount and type of spices is up to you!
Toss to coat.
Bake in the oven for 15 minutes turning once. Continue baking for another 15 minutes or until they are a nice dark-ish golden brown. They will be crispy and soft and delicious Everything a lovely little sprout should be.