Sunday, May 15, 2011

Brussels Sprouts

This delightful veggie is not loved by many...in fact in my home I am the only one who enjoys them. I like them steamed, roasted, and fried with panchetta and onion. Tonight I am preparing them according to a recipe by the Barefoot Contessa (Ina Garten) below:



Total Time:
50 min
Prep
10 min
Cook
40 min

Yield:
6 servings

Level:
Easy


Ingredients

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

Directions

Preheat oven to 400 degrees F.

Cut off the ends of the Brussels sprouts and pull off any yellow outer leaves. Mix them in a bowl with the olive oil, salt, and pepper. Transfer them to a sheet pan and roast for 35 to 40 minutes, until crisp outside and tender inside. Shake the pan from time to time to brown the Brussels sprouts evenly. Sprinkle with more kosher salt (I like these salty like French fries) and serve hot.

Here is the link to the recipe

I will let you know how they turn out. Happy Cooking!

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