Tuesday, June 11, 2013

RECIPE} Roasted Brussel Sprouts

How many of you hear the word brussel sprout and your face cringes? I get it! I'm not sure why I thought I didn't like brussel sprouts. I actually don't think I ever ate brussel sprouts, until I was 27 years old and preparing them myself. Ironically, it was my husband who swore he loved them and asked me to try and make them... reluctantly I did. Afterall, how could I stick my nose up to a vegetable that he said he actually liked!?

So, honestly, if you have never tried them... bite the bullet. They might surprise you! 


Ingredients
1 1/2 pounds Brussels sprouts
3 tablespoons good olive oil
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

Directions

Preheat oven to 400 degrees F.

Cut off the brown ends of the Brussels sprouts and pull off any yellow outer leaves.

Mix them in a bowl with the olive oil, salt and pepper. 

Pour them on a sheet pan and roast for 35 to 40 minutes, until crisp on the outside and tender on the inside.

Make sure to shake the pan, or use a wooden spoon or spatula often, to turn the brussel sprouts, while cooking. This will ensure  the sprouts brown and cook evenly without burning.  

Serve immediately.

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