After seeing several people mentioning roasted brussels sprouts online, I thought I should try making them. I don't think I've had them before trying this recipe. I really liked them, but found out it is important to make sure you get the core off of the bottom of the sprout, otherwise they are a bit bitter. My old high school friend Deborah sent me her recipe, and Goldilocks "helped" me make these.
Roasted Brussels Sprouts With Garlic Yield 4 servings
Ingredients • 1 lb brussel sprouts • 4 to 6 tablespoons extra virgin olive oil, to coat bottom of pan • 5 cloves garlic (I used chopped this time) • Salt and pepper to taste Method • 1. Heat oven to 400-450 degrees. Trim bottom of brussel sprouts, and slice each in half top to bottom. Toss sprouts in oil and seasonings and then put sprouts cut side down in one layer in pan. Put in garlic, and sprinkle with salt and pepper. • 2. Cook, undisturbed, until sprouts begin to brown on bottom,then shaking pan occasionally, until sprouts are quite brown and tender, about 20-30 min. • 3. Taste, and add more salt and pepper if necessary. A normal thing we cook around here is homemade baked fries. Rachael Ray often makes potato wedges, I cut about 3 potatoes into wedges and then cut them into smaller pieces for the smaller hands in the house. Spray the pan, mix the potatoes with olive oil and a bit of kosher salt and stick 'em in a 400 degree oven for 20-30 minutes, stirring every 8-10 minutes to keep them from sticking. Sometimes I turn on the broiler for the last few minutes to get them extra crispy. We eat these so often I almost can't stand fast food fries! Goldilocks and I made up some dessert - graham crackers, cream cheese, strawberries and chocolate. Yum!