Thursday, December 30, 2010
Roasted Brussels Sprouts
This is an easy recipe that doesn't really require the three photos I'm posting about it, but what else will I do with them? I didn't actually cook this--my dad made it while I took pictures. I didn't grow up eating Brussels sprouts because my dad thought he didn't like them. I believe I tried them once and was disappointed, so I have assumed I didn't like them either. Roasting them made all the difference!
I don't have measurements, but if you've ever roasted a vegetable this shouldn't be too hard.
Take as many of the sprouts that you want to serve, and slice them all in half (lengthwise, so the leaves are attached to the stem and don't end up creating a large Brussels salad).
Spread them on a cookie sheet or roasting pan and pour olive oil over them. Pour enough that they can all be lightly coated.
Add salt and pepper to taste, then give them a stir and put them in the oven at 400 degrees for about 10 minutes or so. (My dad actually cooked them under the broiler at 350, but I don't think regular ovens let you choose the temp, so he said this would be the translation.) And that's it! Dad, did I explain it right?