Jamie received Brussels Sprouts in her Bountiful Basket and gave them to me. I had heard about them being roasted and I did a Google search. I found this recipe on the Food Network by The Barefoot Contessa with 5 stars with 229 reviews, I figured it had to be good. It was very simple and they tasted great! Steve did have seconds but thought they would taste even better with cheese sauce. He thinks everything tastes better with cheese sauce:)
1 1/2 pounds Brussels
sprouts
3 tablespoons good olive oil
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
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. Sprinkle with more kosher salt, and serve immediately.
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