Roasted Brussels Sprouts

 

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What a classic way to cook Brussels Sprouts. This is how they were made back in the old days. Only four ingredients tossed in a bowl, placed in the oven and they taste fabulous. Ina Garten is one woman who can really cook. This is her recipe and it is really good! These won’t win any photo contests when they finish baking but the taste outweighs the way they look.

 

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Ingredients

 

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Cut the brown ends off of the Brussels

Sprouts and any leaves that are yellow

or badly blemished. Place them in a

large bowl then add the salt and pepper.

 

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Drizzle the olive oil over the top.

Toss with a large spoon completely

coating all of the Brussels Sprouts.

 

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Pour the Brussels Sprouts

onto a baking sheet.

 

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Bake in a preheated 400 degree oven

for 35-40 minutes, until the outside

is crisp and the inside is tender.

Sprinkle with more Kosher salt,

optional, then serve immediately.

 

Roasted Brussels Sprouts

http://www.InDianesKitchen.com

D55F5587-E189-4865-923F-AEED2FD349EE

Ingredients

  • 1-1/2 pounds Brussels sprouts, rinsed
  • 3/4 tsp Kosher salt
  • 1/2 tsp pepper
  • 3 Tbsp good olive oil

Directions

  1. Preheat oven to 400 degrees.
  2. Cut off the brown ends and remove any yellow and blemished leaves.
  3. Place the Brussels sprouts in a large bowl.
  4. Salt, pepper and drizzle the olive oil on top.
  5. Gently toss with a spoon until they are all completely coated with the oil.
  6. Pour Brussels sprouts onto a baking sheet.
  7. Bake for 35-40 minutes until the outside is crisp and the inside is tender then serve immediately.

http://www.InDianesKitchen.com

 

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54 Comments »

  1. I stumbled on a way to make this delicious dish without having the oven on. I had leftover Brussels sprouts, so cut them in half and browned them a bit, face down, in a hot, heavy skillet with a light film of ghee. I’ve never done it conventionally in the oven, so don’t have a comparison to offer, but this produces a lovely browning in a short time.

    A trick my mother taught me to help the sprouts cook more quickly is to cut an “X” in the bottom of the bud after having removed the hard end, and then steam them.

    Virtual hugs,

    Judie

    Liked by 3 people

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