These classic roasted brussels sprouts are ready in just 30 minutes from start to finish! You can make them as they are, or customize them with your favorite flavors. The possibilities are endless!
Preheat the oven to 450° F. Bring a large pot of salted water to a boil over high heat.
While waiting for the water to boil, wash, trim, and halve the brussels sprouts. To trim, cut off the end (where the sprout would attach to the stalk) and remove any damaged or loose leaves.
2 lb Fresh Brussels Sprouts
Add the trimmed sprouts to the boiling water. Boil them until they are fork-tender, or for about 5 minutes.
While the sprouts are boiling, line a sheet pan with foil and drizzle it with ½ of the olive oil.
3 tablespoon Olive Oil
When the sprouts are done boiling, drain them and toss them onto the sheet pan. Top them with the remaining oil, salt, pepper, Tony Chachere's (if you are not using No Salt Tony's, then omit the salt), and bacon crumbles. Gently stir to fully coat the sprouts.
Salt and Pepper, 1 teaspoon Tony Chachere's Creole Seasoning, ¼ cup Real Bacon Crumbles
Bake in the preheated oven for 10 minutes, then stir and return to the oven for an additional 10 minutes or until they are roasted to your liking. and Enjoy!