INGREDIENTS
1½ lb. brussels sprouts, trimmed, halved
2 tablespoons rice bran oil
1 tbsp garlic powder
½ tbsp onion powder
½ tbsp paprika
½ tsp. kosher salt, plus more
freshly ground black pepper
RECIPE PREPARATION
Place a cast iron skillet or cookie sheet on bottom rack of oven; preheat to 425°. Toss brussels sprouts, garlic and oil in a large bowl; season with salt and black pepper.
Carefully remove skillet or sheet from oven. Using tongs, arrange brussels cut side down. Roast brussels on bottom rack until softened and deeply browned, 20–25 minutes.
Serve immediately.
lauren on mars 