Thursday, October 30, 2008

Roasted Brussel Sprouts

I find that keeping roasted veggies to the basics makes them best. These need nothing more than salt and pepper and olive oil.



1 lb brussel sprouts, tough ends trimmed off and cut in half lengthwise
2 Tbsp olive oil
Kosher salt and pepper

Set oven to 425 degrees. Combine brussel sprouts and olive oil on a sheet pan. Season with salt and pepper and using your hands, toss the brussel sprouts so they are coated with olive oil.

Put in the oven for 20-25 minutes, or until well-browned and tender.

Rookie's Notes: Under-salt if you aren't sure how much to use. Ask my sister Megan about the SALTY roasted asparagus I made one time. So salty it would pickle your tongue. You can always add salt later, but you can't take it out!

2 comments:

Cheffie-Mom said...

Hi, I'm Debbie. I'm SO GLAD I found your blog. I have a cooking show, Dishing with Debbie. I celebrate family, food, fun and friends. I love finding new recipes. I'll be back! Please stop by my blog and say hello. (:

Jones Family said...

Roasted Barbie Cabbage...

My mom called it Barbie Cabbage so I would eat it.