"OK, OK. Quit wrinkling your nose. This is good stuff." That's what I wrote when I first published this recipe. Then, restaurants everywhere started serving really awesome brussels sprouts. They saw what I saw. They are a fantastic dish, royalty in fact, worthy of the Thanksgiving table and great for any meal. This is how we make them. We love them!
Ingredients
Directions
Preheat oven to 400. (375 Convection)
Place washed, cut, and split sprouts in large bowl. Add Olive Oil, toss, and coat.
Spread on baking sheet. Sprinkle spices over them.
Bake for 20 minutes or until browned. Turn at least once while baking. Taste for salt to see if you need more. (I treat the sprouts like french fries - they're pretty darn good with a good dose of salt).
If you want to increase taste while reducing healthiness, take your perfectly cooked brussels sprouts, and sauté them in a butter/garlic/capers sauce. 4 ounces of butter, 4 garlic cloves (crushed), and 1 Tbsp of capers. I recommend it!
Ingredients
Directions
Preheat oven to 400. (375 Convection)
Place washed, cut, and split sprouts in large bowl. Add Olive Oil, toss, and coat.
Spread on baking sheet. Sprinkle spices over them.
Bake for 20 minutes or until browned. Turn at least once while baking. Taste for salt to see if you need more. (I treat the sprouts like french fries - they're pretty darn good with a good dose of salt).
If you want to increase taste while reducing healthiness, take your perfectly cooked brussels sprouts, and sauté them in a butter/garlic/capers sauce. 4 ounces of butter, 4 garlic cloves (crushed), and 1 Tbsp of capers. I recommend it!
Seriously, better than Tin Roof. Followed your advice and simmered in a bath of melted butter & minced garlic (w/a squeeze of lemon) … perfection!