BOGO Brussels Sprouts caught my eye tonight, during a mid-week restock run at our neighborhood Tom Thumb.

They turned out to be the perfect accompaniment to the evening’s Chicken Magnifique, a Cybulsky original courtesy of our family matriarch, and a regular rotation in the Walden menu of weeknight staples.

With a culinary hat tip to Erin Clarke from Well Plated by Erin, I drew inspo from her original recipe, and riffed a bit to crank these out in just enough time to feed the boys after batting practice and before it was time to leave for basketball.

This was lazy – err…creative prep on my part – and boy, did these veggies turn out tasty! Perfectly crisp, without a trace of the over-seasoned, over-cooked yet mushy texture I’ve experienced before when trying other Brussels Sprouts recipes.

As for this batch, I’ll be enjoying what little leftovers there were with tomorrow’s desk side lunch. If you give these a try, let me know what you think!

Lazy & Tasty Roasted Brussels Sprouts
Ingredients:
1 and 1/2 pounds Brussels Sprouts
1/4 cup olive oil
Fresh sea salt
Freshly ground pepper
Minced onion, sprinkled liberally
Garlic powder, seasoned to taste
Freshly shredded parm, to taste
Directions:
Preheat oven to 400. Coat baking sheet with cooking spray (again, Aldi for the win – works every bit as well as my former standby, Pam, for a fraction of the cost). In a separate bowl, sprinkle brussels sprouts with olive oil and seasonings, tossing to coat. Place Brussels Sprouts on baking sheet, sliced sides down. Roast for 10 minutes. While they are cooking, shred your parm (I used 1 full cup). Remove Brussels Sprouts from oven, sprinkle with parm, and then return to oven to roast for another 20 minutes. Yield: 8 one cup servings.