Monday, November 30, 2015

Cooking and Entertaining: Roasted Brussels Sprouts

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

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