Recipe: Roasted Brussels Sprouts
I have never had a desire to taste Brussels Sprouts... ever! But then, just a few weeks ago, my friend Amanda was sauteing them on the stove top and, because they smelled so heavenly, I tried one. Oh. My. Gosh. Delicious!!!
I decided to hunt for an oven-roasted recipe as that is my absolute favorite way to eat my vegetables and stumbled upon a super simple one from Ina Garten. I kid you not, I have eaten these Brussels sprouts five times this month alone!
Recipe: Roasted Brussels Sprouts
Ingredients
1 1/2lbs Brussels Sprouts
3 Tablespoons olive oil
1 teaspoon Kosher salt
1/2 teaspoon pepper
Directions
Preheat the oven to 400 degrees.
Trim the ends off the sprouts and cut them in half, length wise.
Toss in a bowl with the oil, salt & pepper to coat well.
Place on a baking sheet or oven-safe casserole dish and bake for 26-28 minutes until crisp & brown and fork tender.
I decided to hunt for an oven-roasted recipe as that is my absolute favorite way to eat my vegetables and stumbled upon a super simple one from Ina Garten. I kid you not, I have eaten these Brussels sprouts five times this month alone!
Recipe: Roasted Brussels Sprouts
Ingredients
1 1/2lbs Brussels Sprouts
3 Tablespoons olive oil
1 teaspoon Kosher salt
1/2 teaspoon pepper
Directions
Preheat the oven to 400 degrees.
Trim the ends off the sprouts and cut them in half, length wise.
Toss in a bowl with the oil, salt & pepper to coat well.
Place on a baking sheet or oven-safe casserole dish and bake for 26-28 minutes until crisp & brown and fork tender.
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