Servings: 6 servings
1.5-2 lbs Brussels sprouts
1 Tbsp extra virgin olive oil
1 tsp sea salt (Real Salt is my favorite!)
½ tsp garlic powder
Preheat the oven to 375 and line a large baking sheet with parchment paper or a silicone baking mat.
Wash and dry the Brussels sprouts. If you hate the stems, now would be a good time to cut those off (I just leave them on and notice no difference in the taste!). Next, put the sprouts through the shredding attachment on the food processor.
Toss the shredded sprouts in a large bowl with 1 Tbsp olive oil, the sea salt and garlic.
Spread the sprouts onto the prepared baking sheet, using a spatula or wooden spoon to spread them out evenly.
Bake for about 20 minutes, until the tops start to brown. Take them out of the oven, give them a stir, and let them sit for about 5 minutes before serving.
Original recipe credit: http://www.realfoodwithdana.com/roasted-brussels-sprouts-rice/