Tuesday, May 8, 2012

Roasted Brussels Sprouts

Oh, and save those little leaves that fall off,
they get all dark and crispy and lovely...
 Yes, this is basically a retread of the Roasted Veggies recipe but I just want to highlight our often neglected, hated from childhood, innocently maligned guest star, Mr. B. Russell Sprout.
Once I found out the secret of making these taste good, there was no going back.  Now, Brussels sprouts in any way, shape or form are one of our favorite side dishes.

Did you know Brussels sprouts are tiny cabbages?  Isn't that cute? 

Oh wait yes, you want to know the secret, right?  The core, the butt end, whatever you like to call it, is bitter and needs to be removed before cooking.  I take each little sprout and chop off the butt end first, then chop the remainder in half before I roast them. 

Print this recipe:  Roasted Brussels Sprouts

Roasted Brussels Sprouts

Olive oil
Regular salt or kosher salt
3 or more cups of Brussels sprouts (cut off bottom core and then cut in half)

Preheat oven to 400.

Drizzle about 2 tablespoons olive oil on the baking sheet.  Then spread the sprouts out on the sheet and drizzle with another tablespoon of olive oil and sprinkle with salt or some other seasoning.  Use your hands or utensils to toss and mix it all together and then distribute it all evenly on the baking sheet.
(Or you could put it all in a ziploc and shake it around that way).

Roast for 15 to 20 minutes, flip the veggies over halfway through cooking.  Most of them will be brown and crispy when they are done. 

If you have something else in the oven that needs a lower temp, this recipe will still work, just cook the veggies longer...

1/2 cup of cooked vegetables = 1 serving

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