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Ingredients
- 2 pounds of Brussels Sprouts with the ends clipped and yellow leaves removed.
- 3 Tablespoons of Garlic Infused Oils
- 1/4 teaspoon of Kosher Salt
- 1/2 Tablespoon Black Pepper
- 1/2 tablespoon Garlic Powder
Method
- Preheat Oven to 400. Combine everything in a ziploc bag, shake and coat well. Roast for 25 to 35 minutes until veggies are tender.