1 1/2 lbs. Fresh Brussels Sprouts, ends trimmed and yellow leaves removed
(I made this with Frozen Brussels Sprouts from the Grocer's Freezer section - as I DON'T DO Brussels Sprouts - they were for the kids and husband!)
3 Tbsp. Olive Oil
1 tsp. Kosher Salt (Kosher Salt is VERY important - NO OTHER Salt will do!)
1/2 tsp. Ground Black Pepper
Directions:
1. Preheat oven to 425 F.
2. Place Brussels Sprouts, Olive Oil, Kosher Salt and Pepper in a Gallon Size Storage Bag (or larger if you can find one). Seal the bag tightly and shake to coat evenly. Pour the contents of the bag onto a baking sheet and place on center oven rack.
3. Roast in the Preheated oven for 15-20 minutes, shaking pan every 5 minutes for even browning. Reduce heat if necessary to prevent burning. Serve immediately.
Since I do not eat Brussels Sprouts, I cannot attest to whether these are a good eat or not. My husband said they were "Alright" and my youngest son (who LOVES these things) said they were "Great"! Since I don't eat these, if you make this recipe and have any tips to add, please leave a comment on with your tips. Thank you!
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