25 November, 2019
Roasted Brussels SproutsPosted in : Sides, Vegtables on by : Christine
Roasted Brussels Sprouts
So simple but so good. If you don't like Brussels sprouts you have not had them cooked properly. I always make extra as they freeze well for future use.
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- Brussels Sprouts, as many as you want to eat
- Oilve oil, enough to toss the sprouts you are using
- Salt, Kosher or sea salt, enough to taste the amount of sprouts being roasted
- Pepper, fresh cracked of course, to taste
- Optional to some: cooked, crumbled bacon (only you know how much is enough)
- Another option: grated cheese (see notes for my thoughts)
- Preheat oven to 375*.
- Trim and quarter the sprouts.
- Place them on a lined rimmed baking sheet large enough to hold the amount of sprouts you are roasting in a fairly single layer.
- Toss the sprouts with olive oil, salt and pepper and spread out on the baking sheet.
- Roast for 15 - 20 minutes tossing half way through. They are done when they are at the crunch you like. I like mine to still be a little firm.
- Start eating them right from the pan; I have to make a double batch because I eat a whole one before they finish cooling.
- These freeze well in a zip lock bag.
- Bacon: once the sprouts are roasted to your perfection toss with the room temp bacon crumbles and serve. You can also substitute bacon fat for the olive oil when roasting - YUM!
- Cheese: So many compliment the earthiness of sprouts they are great with any nutty cheese. I love them with smoked Gouda or shaved Parmesan. Just sprinkle on and broil until the cheese is bubbly. Serve immediately.
- Did someone say cheese and bacon? Be still my beating heart!
- If you would like a brighter flavor spritz some fresh lemon juice over the cooked veggies.
- Toss finished sprouts with chopped fresh herbs such as thyme or dill.
- Chilled sprouts make a great cold salad tossed with some lemon juice or a little vinaigrette.
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