Tuesday, October 16, 2012

Fall's Rich Colors and Tastes: Week 1

Brussels Sprouts


  • 1 1/2 pounds Brussels sprouts
  • 3 tablespoons extra virgin olive oil
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper


Preheat oven to 400 degrees F.
Cut the sprouts directly off the vine and pull off any yellow outer leaves. There is no need to cut off the ends, as they will be tender - having just been removed from the stalk. 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. Serve immediately.


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