Monday, March 22, 2010

Brussel Sprouts

I'd never had brussel sprouts or cabbage before Mark and I got married. Now I've had both. I don't really like cabbage, but I've found a way to make brussel sprouts that I think is pretty good - even if you don't love all things cabbage.

This recipe really doesn't have measurements - and you can experiment with toppings. Mark added roasted garlic pieces and they added a nice flavor.

Roasted Brussel Sprouts

1. Cut brussel sprouts in half and remove any wilted looking outer leaves.
2. Toss in a bowl with olive oil.
3. Place all cut side down on a sheet pan lined with foil (or lightly oiled). Drizzle with balsamic vinegar, sea salt, pepper, and roasted garlic crunchies.
4. Bake at 375 for 15 min then flip and add a bit more balsamic. Put back in the oven for about 10 more minutes until gently browned.

That's all there is to it. Enjoy!

PS - Is the proper term Brussel Sprouts or Brussels Sprouts? Google (the source of all knowledge) comes up with both.

picture from here.


Megan Gilmore said...

sounds delicious! can you send me the info on how to drain the moisture from eggplants? thanks!

Template by - background image by elmer.0