Preheat oven 425 degrees. Line a baking sheet pan with foil (or parchment paper/silpat mat). Cut ends off brussels sprouts, then each brussels sprout in half. (If they are small, you don’t have to cut the end off. Also, if the outer leaves fall off when cutting them in half, that is ok.)
Place brussels sprouts on a baking sheet and spray with cooking spray. Sprinkle seasoning and parmesan evenly over brussels sprouts, tossing well to coat everything in seasoning and parmesan. Spray generously with cooking spray just before roasting.
Roast for 20-25 minutes, stirring at least once. Broil for the last 1-2 minutes if desired, until browned and crispy. Serve sprinkled with additional parmesan and serve with dipping sauce (I prefer ketchup) if desired.
|1 (24 oz) bag||Fresh Brussels sprouts|
|1/2-1 tsp||Salt (to taste)|
|1 tsp||Garlic powder|
|1 tsp||Onion powder (optional)|
|1/4 cup||Parmesan cheese|
|Calories per Serving||99|
|Saturated Fat||1 g|
|WWP+: (per serving)||2|
|SmartPoints™: (per serving)||3|