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!"
2 comments:
I make the same thing, but I don't boil them. I just take fresh brussels sprouts, trim them, cut them in half, toss with olive oil, salt and pepper and roast at 350 for about 45 minutes. When finished, it's great to finish them with some lemon juice!
Yum! I've got some brussel sprouts in the fridge right now so I know what we're having with lunch tomorrow. Thanks!
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