Wednesday, March 3, 2010
More oven roasted goodness! Molly Lee writes, "I made these oven-roasted brussels sprouts for dinner tonight. They were incredible! I think even people who think they don't like brussels sprouts would enjoy these...
"To make them, cut off the brown ends of your fresh sprouts and any old-looking leaves. Drop them into boiling water and cover. After 3 minutes, drain them quickly and replace the water with cold water to stop them from overcooking.
"Cut in half and toss with some olive oil and salt. Lay them out in a single layer on a baking sheet and put in a hot, 425 degree oven, for about 30 minutes, stirring them around occasionally.
"Remove when they're gorgeously brown. They're incredible!"