I bought these Organic Purple Brussels Sprouts at the Farmer's Market this week, they told me they made a hybrid of Purple Cabbage and Brussels Sprouts to get these! I like these even better than Green Brussels Sprouts cause the flavor is a little lighter. Below is my short recipe of how I made them! You can do the same with green ones too!
Heat Oven to 425 degrees
1)I trim the little stalks off the bottom of the Brussels Sprouts, then put on parchment paper lined baking sheet and pop in oven for 7 min
2) While those are baking I mix up my olive oil coating:
6 TBLS.Olive Oil
1/8 onion chopped or sliced
3 cloves garlic chopped
15-20 Springs Fresh Oregano
1 TBLS. Fresh Lemon Juice
Mix all that together
3) Pour mixture over Brussels Sprouts and put back in oven for 13 min
Total cook time on these is usually 20 min, bake till brown and slightly soft in the inside. I cook the Brussles a little before adding the olive oil coating, cause those ingredients cook faster and I don't wan them to burn
Feel free to add more sea salt after cooking
I ate them with a Arugula Salad with Fresh Tomatoes, and some Spiced Cooked Pinto Beans on the side for a grain free meal!