Roasted veggies are the best veggies, don't you think? Of course, fresh vegetables are awesome too, but what I mean is that why would you ever steam your vegetables when you could roast them? Roasted vegetables are way better than steamed vegetables!
Roasted Brussels Sprouts
Ingredients:
1 1/2 pounds Brussels sprouts
3 tablespoons good olive oil
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Directions:
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. Srinkle with more kosher salt, and serve immediately.
Source: Food Network, recipe by Ina Garten. You can find it here.
I will never eat Brussels sprouts any other way again. I have made it with a little dijon mustard in the mix. I like to put them in a sealed zip lock bag for the mixing. Helps get the flavor all over. In fact, I had some today for lunch. :)
ReplyDelete