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We were one of those weird families where all of us kids LOVED veggies…I mean ALL veggies! We’d devour even the ones that the rest of the kids in the world would wrinkle up their noses and make those gagging sounds – yeah, you know the ones. Yep spinach, asparagus, cauliflower and even those strange mini-cabbage looking things called brussels sprouts!
Sprout lovers and haters alike, I challenge you to give these delicious roasted delights a try for Thanksgiving, you just might be surprised! (Even more so when your kids ask for seconds!!)
Roasted Brussels Sprouts
1 1/2 pounds of brussels sprouts
3 Tbs olive oil
3/4 tsp kosher salt
1/2 tsp pepper
Preheat oven to 400 degrees. Cut off the ends of the sprouts and peel off any browned or yellowed leaves. Cut each sprout in half. Place them in a bowl and add the olive oil, salt and pepper, mix to coat.
Pour the sprouts onto a baking sheet covered in aluminum foil and roast for 25 minutes, shaking and turning the sprouts occasionally to brown evenly. Drizzle a little more oil if looking too dry. When tender, remove from oven and sprinkle again lightly with salt and serve.
Variations: Add bacon bits; or drizzle with melted butter and grated lemon