Wednesday, September 10, 2008

Roasted Brussels Sprouts

"I found this recipe on I know I need to incorporate more of a variety of vegetables into our diet, and even though brussels sprouts aren't my favorite (especially without cheese sauce), I decided to try this recipe and it was delicious."


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.


Mine weren't quite as brown as they described, so I definately would leave them in until they are very brown because the leaves that flaked off and were crispy and brown were the best part!

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