We love roasted veggies. The girls love roasted green beans - they eat them like French Fries. I don't love cauliflower but I LOVE roasted cauliflower. We often roast asparagus and I have even roasted broccoli. My husband loves Brussels Sprouts. I always thought of them as "baby cabbage heads" but I do enjoy roasted Brussels sprouts. For my roasted veggies, I usually just toss with a little olive and sea salt and roast on 400 til tender.
Ina Garten has a recipe for roasted Brussels Sprouts. I followed her recipe and they were fabulous.
Roasted Brussels Sprouts (from Ina Garten at Foodnetwork.com)
1 1/2 lbs Brussels sprouts
3 Tbsp good olive oil
3/4 tsp kosher salt
1/2 tsp freshly ground pepper
Preheat oven to 400 degrees. Cut off the ends of the Brussels sprouts and pull off any yellow outer leaves. Mix them in the bowl with the olive oil and salt and pepper. Pour them onto a cookie sheet and roast for about 30 minutes or until the outside is crisp and the inside is tender. Shake the pan from time to time to brown the sprouts evenly. Sprinkle with more kosher salt if desired. Serve immediately.
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