Ingredients:
- 1 pound Brussels sprouts (preferably organic as the flavor tends to be less bitter)
- 1-2 Tbsp. olive oil
- Salt and pepper to taste
Directions:
Brussels sprouts have a bad reputation. I'm not sure how or when it started, but whenever I mention them to anyone they cringe. Perhaps it all comes down to "how mother used to make them." My mom never did cook Brussels sprouts when I was a kid, so I didn't discover how yummy they are until I was an adult and living away from home. The secret is to bake them at a high temperature until they caramelize just a bit and get tender but not mushy. They are so delicious, in fact, that I eat them like candy. As soon as they are cool enough to eat, I start popping them into my mouth as if I hadn't eaten in days. Don't believe me? Try it for yourself. Baked Brussels Sprouts Recipe: Ingredients: - 1 pound Brussels sprouts (preferably organic as the flavor tends to be less bitter) - 1-2 Tbsp. olive oil - Salt and pepper to taste Directions: Preheat your oven to 400 degrees. Use a sharp knife to trim the ends of the sprouts and remove the outer layer of leaves. Slice them in half from top to bottom and toss in olive oil. Sprinkle with salt and pepper to taste and give them a few more tosses to get them coated evenly. Spread the Brussels sprouts on a cookie sheet or baking dish. If there are any loose leaves, put them in, too. Slide the baking dish into the oven and bake for about 30-45 minutes. Half way through the cooking time, give the sprouts a quick turn (or at least a shuffle) to help them cook evenly on both sides. When the sprouts start to get a little brown and tender, you can take them out of the oven. If you want them softer or browned more, give them another five minutes. Let them cool for 5-10 minutes before popping one of these delicious goodies into your mouth. Oh, and those loose leaves you put in? As long as they aren't burnt, these are often the best part. It's almost like eating a potato chip. Mmmmm. This is one of the few vegetables I could just snack on for the deliciousness of it. Enjoy!
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Carley Biblin
Hi. My name is Carley. I love to sew, craft, and create. As a Jane-of all-crafts so to speak, I enjoy sewing, writing, cooking, drawing, photographing. But the constant thread (if you'll excuse the pun) throughout my weeks is needle arts. Archives
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