|Roasted Brussels sprouts-Delicious!|
I’m happy to see that Brussels sprouts are back in vogue because they have such an undeserved bad reputation. I don’t know why people won’t try them, because if cooked properly, they’re delicious. In fact, they’re my recent obsession, and we’ve been eating them weekly.
I like to make Ina Garten’s Roasted Brussels Sprouts and have a few tips to make them easier to cook and even better. First, I line a roasting pan with foil to make clean up easier. Then I dry the Brussels sprouts with a paper towel to absorb any excess moisture. I like to choose small Brussels sprouts because they cook faster and crisp up a little better. To save dirtying a bowl, I toss the veggies with olive oil, salt and pepper directly on the sheet pan. Finally, I tend to cook them a little longer than the recipe calls for because I like them extra crispy. If you like Brussels sprouts, you’ll love this recipe and if you haven’t tried them, this recipe will make you a fan!
Click here for Ina Garten’s recipe.
|only 4 ingredients|
|drying the cleaned and cut veggies|
|ready to be baked|