A few of the girls liked the idea of mini cabbages . . .
My husband thought he didn’t like them . . .
One of the girls said, “If you would have told me there was brussel sprouts in this I wouldn’t have eaten it”.
Every single person in the house LOVED this recipe and wants it again!
Confession: I made this two times in a row they all enjoyed it so much.
Start out with washed and trimmed brussel sprouts. Cut them in fouths, like this . . .
Peel and chop potatoes like this . . .
Toss together with some olive oil, like this . . .
Add some flour, season salt, garlic salt, freshly cracked pepper, and onion powder and toss like this . . .
On a cookie sheet, drizzle a bit of olive oil and spread out the potatoes and brussel sprouts in a single layer, like this . . .
Bake at 425° for about 35 to 45 minutes and VOILÀ . . .
Crispy little specimens of perfection! Melt in your mouth and good for you too!