Roasted Brussel Sprouts

If you think you don’t like Brussel Sprouts, please try them cooked this way. I have converted many a skeptic to Brussel Sprouts after trying them roasted. They become tender and sweet on the inside, nutty on the outside and then there are these crispy bits and well, the crispy bits are just the best.

Ingredients:

• 1 1/2 lbs Brussel Sprouts
• 2 Tbsp Extra Virgin Olive Oil
• 1 Tbsp Fresh or Dried Thyme
• Salt & Pepper

Directions:

Preheat the oven to 400 degrees.

  

Trim the bottoms of the Brussel Sprouts and cut them in half.

Toss them with the olive oil, thyme, salt and pepper.

Scatter them on a baking sheet large enough so that they are in a single layer and are not crowded. Use two baking sheets if you need to. Place in the oven and roast for 20 minutes or until browned on the outside and tender on the inside.

OK, now try them and tell me that they are not tasty…go on.

 

ROASTED BRUSSEL SPROUTS

from: at the farmers’ market

Ingredients:

• 1 1/2 lbs Brussel Sprouts
• 2 Tbsp Extra Virgin Olive Oil
• 1 Tbsp Fresh or 1 tsp Dried Thyme
• Salt & Pepper

Directions:

Preheat the oven to 400 degrees. Trim the bottoms of the Brussel Sprouts and cut them in half. Toss them with the olive oil, thyme, salt and pepper. Scatter them on a baking sheet large enough so that they are in a single layer and are not crowded. Use two baking sheets if you need to. Place in the oven and roast for 20 minutes or until browned on the outside and tender on the inside.