Thursday, March 16, 2017

Roasted Brussels Sprouts

Brussels sprouts. Some people love 'em, some people turn their noses up to 'em. I used to be a nose-turner, especially after trying them for the first time in my college dorm cafeteria. Bleah. But Brussels sprouts have come a long way since then. A few years ago, I tried some in a fancy restaurant and couldn't believe how delicious they were, so I started making them at home.

Roasted Brussels Sprouts & how to roast 'em. It's really simple and goes great with just about anything. Served here with sauteed shrimp, mushroom risotto and plain ol' white Italian bread.

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They're incredibly easy to cook at home and come out really tasty. Even the girls eat them! Big Sis prefers the crispy leaves that fall of the sprout but will eat a few whole sprouts while Little Sis just enjoys it all.

While this isn't really a recipe with specific amounts, here's how I roast my Brussels sprouts:
  1. Preheat oven to 350 degrees F.
  2. Grease a cookie sheet/jelly roll pan w/ cooking oil
  3. Rinse in cold water, pat dry, trim and half Brussels sprouts.
  4. Put them in a large bowl and generously coat them in olive oil or grape seed oil and mix well.
  5. Scatter them onto greased pan and sprinkle with some kosher salt and pepper.
  6. Optionally, sprinkle some fresh crushed garlic or a hint of garlic powder
  7. Bake in oven for about 30 minutes or until sprouts are tender (test with fork). Sometimes I tousle with them using a spatula, sometimes I don't. They seem to turn out fine either way.
Remove from oven and scoop them onto your plate or into a bowl. Top with freshly grated parmesan cheese or cheese from a bag, or just eat as-is. Whatever your pleasure. :)

Enjoy!

The meal above is Mushroom Risotto, shrimp sauteed in butter and white wine with a little salt, pepper, garlic powder and parsley, along with a side of plain ol' white Italian bread. :)

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Christine, aka happyvballgirl :)

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