Tuesday, January 3, 2012

Side Note

Do you like Brussels Sprouts? I'm kind of in love with them. I tried this recipe on Thanksgiving and made them again last night. So easy and tasty...together we can rid them of their bad reputation!
1 1/2 pounds Brussels sprouts
3 tablespoons good olive oil
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
(some crushed garlic and red pepper flakes are a nice addition too!)

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.

Recipe via the Barefoot Contessa and Food Network, found here.

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