My nephew came home to Tennessee for Christmas. He works with my 4th brother on his farm, Indian Creek, in Ithaca, New York. Look at those lovelies that he brought for us. This is the kind of stuff I was raised on. I absolutely cannot choke down cider from the local grocery stores. It is so icky. But this..... this is, truly, orchard ambrosia. Unfortunately, we already drank it all.
And have you ever had fresh Brussels sprouts that you pluck off the stem? Amazing. If sprouts intimidate you, or you have only had overcooked, mushy ones, please try again. Even the ones that you get in the fresh food aisle in the grocery store can be made delicious with this recipe below!
Roasted Brussels Sprouts
- 1 1/2 pounds Brussels sprouts, ends trimmed and yellow leaves removed
- 3 tablespoons olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- Preheat oven to 400 degrees F (205 degrees C).
- Place trimmed Brussels sprouts, olive oil, kosher salt, and pepper in a large resealable plastic bag. Seal tightly, and shake to coat. Pour onto a baking sheet, and place on center oven rack.
- Roast in the preheated oven for 30 to 45 minutes, shaking pan every 5 to 7 minutes for even browning. Reduce heat when necessary to prevent burning. Brussels sprouts should be darkest brown, almost black, when done. Adjust seasoning with kosher salt, if necessary. Serve immediately.