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Monday, March 5, 2007

Roasted Brussels Sprouts

March 5, 2007

I love Brussels Sprouts, but I understand that many people find them repulsive. This is probably because they have eaten mushy, overcooked sprouts. So, while mine are roasting, I wanted to share this recipe that will potentially make a Brussels Sprouts lover out of the most resistant:

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
  1. Preheat oven to 400 degrees F (205 degrees C).
  2. 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.
  3. 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.

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