I admit that I never liked brussel sprouts as a kid. My husband and father-in-law both disliked brussel sprouts. However, we all had a change of heart when I tried this recipe. The key is to roast the sprouts long enough and cook away the bitterness.
Olive Oil
1 to 1 1/2 lbs Brussel Sprouts
Wegmans Basting Oil
Salt & Pepper
In a 1 or 2 quart oven safe dish (I almost always use Pyrex) pour about a tbsp of olive oil. Spread the olive oil around the bottom of the pan. Trim the sprout and cut any large sprouts in half. Place the sprouts in the dish. Cover with about 2 or 3 tbsps of the basting oil. Mix around. Salt and pepper the sprouts generously.
Roast the sprouts at 400 degrees for 30 minutes, longer if they are still not tender.
No comments:
Post a Comment