Hooray for Ina Garten. I don't even like Brussel Sprouts --- or at least I didn't until this recipe. I found the recipe here (on the advice of my mother) and boingggg...they have jumped to the top of my favorite vegetable list. I just LOVE this recipe (both for the results and its simplicity) and I agree completely about adding plenty of salt at the end. Enjoy!!
Roasted Brussels Sprouts (from Ina Garten)
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 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 ( I like these salty like French fries), and serve immediately.
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