Tequila Lime Chicken
April 6, 2014
Irish Corned Beef and Cabbage
April 6, 2014
Most people don't like Brussels sprouts because they were tortured by parents and lunch ladies who would steam frozen sprouts and make the children eat them. Well get over your fears! That is not the way they have to taste. When fresh roasted, sprouts take on a great flavor that you really don't want to miss. The outside leaves get pretty crispy or burnt so I like to hold them from the base and, like stripping the meat from the bone, slide it out between my teeth. Look for them in your produce section. Find them in a bag, or if you have a great fresh market, you can get them on the stalk which is pretty cool. I am pretty vague with the ingredient amount because the important part is you put enough oil on your sprouts that they are not dripping oil but the salt and pepper is sticking.
Preheat oven to 400 degrees.
Mix the sprouts in a bowl with the olive oil, salt and pepper. place them on a sheet pan and roast for 35 to 40 minutes, until crisp on the outside and tender on the inside. Turn the sprouts with tongs halfway through cooking.
Ingredients
Directions
Preheat oven to 400 degrees.
Mix the sprouts in a bowl with the olive oil, salt and pepper. place them on a sheet pan and roast for 35 to 40 minutes, until crisp on the outside and tender on the inside. Turn the sprouts with tongs halfway through cooking.