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www.pallensmith.com/assets/images/recipes/4829-8743.jpg" align="right" alt="" />I am a huge fan of Brussels sprouts. I try to grow them in my raised vegetable beds every year.
The key to cooking Brussels sprouts is to not over do it. I believe that more people have been turned off this otherwise tasty vegetable because they have only experienced them at their worse – soggy and over cooked.
This recipe is always a success because it is so easy. Dinner guest will be delightfully surprised when they are reintroduced to this more delectable version of their childhood nemesis – the Brussels sprout!
Servings: 4 Ingredients:
(30) Brussels Sprouts
1/4 C Olive Oil
2 Tablespoon Kosher Salt (I like a lot of salt. You can reduce this amount to suit your taste or even leave it out.)
Preheat oven to 400 degrees.
Wash sprouts, remove outer leaves and place in a 19" x 11" roasting pan.
Drizzle sprouts with olive oil until lightly coated. Sprinkle with salt.
Place pan in preheated oven and roast for about 20 to 25 minutes turning occasionally. Remove from oven when outer leaves are golden brown.
Thanks for sharing your recipe with us. I love to roast brussel sprouts in the oven too, and I add minced garlic and Spike, a vegetable seasoning. At this time of year root veggies are great to roast in the oven as well.