Easy roasted Brussel Sprouts

Roasted crucifers are always delicious. I have not made brussel sprouts in a long time, but got some this week and wanted to roast them. I've struggled before to get consistent sprouts, but I think now I have the basic method down. The critcal needs: coat sprouts in olive oil (or coconut oil), roast on high heat (425 or 450) with whatever spices, all in a single layer. Also, you can roast the leaves on the pan, and remove them earlier as they crisp up for a tasty appetizer!

I made these ones with coriander, special garlic chive salt, pepper, red pepper flakes, and sumac and they were delicious. A little spicy, crunchy on the outside, and soft and melty on the inside.

Roasted Brussel Sprouts
1 pound brussel sprouts, halved (unless they are small!)
Olive oil
1/2 tsp Coriander
1/2 tsp Red Pepper Flakes
1 tsp Sumac
pepper
Smoked salt

Pre-cooking, with leaves mixed in

1) Heat oven to 425. Toss brussel sprouts in olive oil and spices (in a bowl or on the baking sheet).
2) Spread brussel sprouts in a single layer on a baking sheet, cut side down. Place on lower rack in oven. Bake for 25-35 minutes, depending on size of sprouts. After 20 minutes, flip sprouts over.
*If you put some of the single leaves on the tray, remove them after 15-20 minutes and eat them. They will be crispy and delicious!