I love Brussels Sprouts, I have my whole life. My enjoyment of this vegetable has left many baffled including my husband and son. I have always wondered why everyone hates these great veggies? I mean it is like a mini cabbage, it is full of vitamin A, vitamin C, folic acid, and a good source of fiber. That sounds like something we should all want to eat, yet only a few of us seem to truly love the Brussels Sprout. Well here is a recipe that even those of you who have never liked Brussels sprouts before will love. I have tested this on a man who had never enjoyed Brussels Sprouts in his 30 years of life and who now asks for them to be cooked this way and on a 5 year old who I even took to calling Brussels Sprouts "Zombie Heads", in hopes of getting the boy in him to want to eat something gross sounding, which failed miserably until this recipe.
Roasted Brussels Sprouts
1 1/2 pounds Brussels sprouts
3 tablespoons good olive oil
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
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. Shake the pan from time to time to brown the sprouts evenly. Sprinkle with more kosher salt and serve immediately.
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