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roasted brussels sprouts- where have these been all my life??!
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Anonymous
| In case any of you want to try- I cut brussels sprouts in half and chopped off the bottoms, tossed with olive oil, a little bit of sea salt, and a bit of (raw) chopped bacon. Baked at 400 for 25 minutes- OH MY GOD I COULD EAT THIS EVERY DAY!!!! So delicious!! |
Anonymous
| My husband served that me that recipe the first time he ever cooked for me. You're right! Yummmmmmmm! |
Anonymous
| I know. Even my kids love them! |
Anonymous
| I do a vegetarian version of these with garlic instead of bacon - delish! |
Anonymous
| For a less healthy version try the brussels sprouts appetizer at Againn. They are either roasted or fried (or both) with a dip. It is really delicious. |
Anonymous
| Yeah, we love them too. Never tried them till this year but can't get enough. We use a similarly simple recipe - clean them, cut in half, toss in olive oil, salt, pepper and bake. |
Anonymous
| We do this also with cauliflower and also with broccoli. Unbelievable! |
Anonymous
in my opinion, ANY veggie tastes light-years better roasted. I grew up HATING brussel sprouts (as in, the mere mention of them would engage my gag reflex). I tried these at a dinner party a few years ago, and since then have completely loved them 
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Anonymous
| YEEEES. Except we skip bacon and douse in balsamic vinegar as the last, post-oven step. Make sure they get nice and blackened. |
Anonymous
| Parmesan is another nice addition. |
Anonymous
| I love these too. I drizzle with olive oil, salt, pepper, and a little bit of maple syrup. Delicious. |
Anonymous
| yeah, i've recently discovered these too. i do them in a pan on the stove. |
Anonymous
|
I follow the Mark Bittman recipe for these. He uses garlic instead of bacon, and a generous dose of sea salt and pepper. You start them off in a cast iron skillet, and finish them in the oven. I also find that a drizzle of balsamic is fantastic on these.
I converted both my husband and my children into sprout lovers this way. |
Anonymous
| These are a staple in our house. I actually peel away as many leaves as I can (like an artichoke) and then roast them with the evoo and salt so they turn into chips |
Anonymous
| Try squeezing lemon juice on top and tossing with tahini or yogurt. Delicious! |