Wednesday, February 4, 2015
The Easiest and Best Roasted Brussels Sprouts Ever
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The Brussels Sprout |
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Dear Brussels Sprouts,
I love you so much. I cannot stay away from you. I seek you out at the market every time I go. Im not embarrassed to stare at you, touch you, pick you up, and ultimately take you home with me. I love you more than any other vegetable. Even the pea (and I love me some peas).
I love that you look like a tiny little green cabbage head. I also love how your wispy outer leaves fall away when I quarter you, and how those same leaves get all crispy, caramelized, and brown in the oven.
Can I tell you something? I didnt always love you. When I was a kid, I kinda didnt even like you. At all. Sorry. Had I known how absolutely amazing you are fresh or easily roasted, I wouldve felt much differently. Can you forgive me? I promise to spend the rest of my days loving and cherishing you.
Love,
The Enchanted Cook
The Easiest and Best Roasted Brussels Sprouts Ever
serves 4 as a side
Oven 450 degrees F, 20 minutes
Ingredients:
16-20 large fresh organic brussels sprouts, quartered (see Cooks notes for how to clean and prep)
2 Tablespoons extra-virgin olive oil
fresh cracked black pepper
sea salt flakes (I like Maldons)
In a large bowl, toss the quartered brussels sprouts with olive oil, pepper, and salt so that they are evenly coated. Its okay that the leaves start to come apart.
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Spread the coated and quartered bsprouts on a baking sheet lined with aluminum foil and place in oven.
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Roast for 10 minutes, then take a spatula and turn bsprouts over. Roast for another 10 minutes or until crispy and brown on the outside, and soft and delicious on the inside.
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The Easiest and Best Roasted Brussels Sprouts Ever |
Cooks note: How To Clean and Prep Brussels Sprouts
To prepare brussels sprouts - wash thoroughly, cut the ends off of each, and quarter (see below).
To prepare brussels sprouts - wash thoroughly, cut the ends off of each, and quarter (see below).
trim ends |
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cut each head into four pieces |
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trimmed and quartered |
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