20 – 24 small brussels sprouts, trimmed and cut in half lengthwise
1 tablespoon of extra virgin olive oil, plus more to toss
Kosher salt
Freshly ground black pepper
Preheat oven to 200C/400F.
Toss Brussels sprouts with oil, salt and pepper on a rimmed baking sheet and roast, stirring once or twice, until deep golden brown, crisp outside and tender inside.
- 30 to 35 minutes.
The leaves that are loose will be especially brown and crispy.
Transfer to a bowl and serve.
Verdict: delicious!
Optional:
Put the water and salt in a saucepan (it’s really important to add enough salt) and bring to a fast, rolling boil.
Toss in the sprouts, cover for 1 minute, until the water returns to the boil, then uncover and continue to cook for 3-6 minutes (depending on size), until the sprouts are cooked through, but still have a slight bite.
Drain very well.
After - as above: Toss...
Optional:
1 tablespoon balsamic vinegar
1 teaspoon honey
After oven:
Place brussels sprouts in bowl.
Add tablespoon olive oil, balsamic vinegar and honey and toss to coat evenly.
Taste and adjust seasoning if necessary, then serve.
OR: Rosemary Parmesan Brussels Sprouts
Add 1 tablespoon chopped fresh rosemary to Brussels sprouts before roasting.
During the last 5 minutes of roasting, add 1/4 cup pine nuts.
Stir well and continue roasting until Brussels sprouts are tender.
Before serving, toss with 1/4 cup shredded parmesan cheese.
OR: Cranberry Pecan Brussels Sprouts
During the last 5 minutes of roasting, add 1 cup dried cranberries and 1/4 cup pecan pieces.
Stir well and continue roasting until Brussels sprouts are tender.
OR: Brussels Sprouts and Kale Salad
After roasting, allow Brussels sprouts to cool to room temperature.
Toss with 4 cups baby kale mix, 1/4 cup crumbled goat cheese and 1/4 cup balsamic vinaigrette.
Nutritional Info:
Per Serving: 110 calories (70 from fat), 7g total fat, 1g saturated fat, 320mg sodium, 10g carbohydrates, (4 g dietary fiber, 2g sugar), 4g protein.
/From WHOLE FOODS MARKET./
OR:
- Roasted Brussels Sprouts and Crispy Baked Tofu with Honey-Sesame Glaze - Cookie and Kate:
1 tablespoon of extra virgin olive oil, plus more to toss
Kosher salt
Freshly ground black pepper
Preheat oven to 200C/400F.
Toss Brussels sprouts with oil, salt and pepper on a rimmed baking sheet and roast, stirring once or twice, until deep golden brown, crisp outside and tender inside.
- 30 to 35 minutes.
The leaves that are loose will be especially brown and crispy.
Transfer to a bowl and serve.
Verdict: delicious!
Optional:
Put the water and salt in a saucepan (it’s really important to add enough salt) and bring to a fast, rolling boil.
Toss in the sprouts, cover for 1 minute, until the water returns to the boil, then uncover and continue to cook for 3-6 minutes (depending on size), until the sprouts are cooked through, but still have a slight bite.
Drain very well.
After - as above: Toss...
Optional:
1 tablespoon balsamic vinegar
1 teaspoon honey
After oven:
Place brussels sprouts in bowl.
Add tablespoon olive oil, balsamic vinegar and honey and toss to coat evenly.
Taste and adjust seasoning if necessary, then serve.
OR: Rosemary Parmesan Brussels Sprouts
Add 1 tablespoon chopped fresh rosemary to Brussels sprouts before roasting.
During the last 5 minutes of roasting, add 1/4 cup pine nuts.
Stir well and continue roasting until Brussels sprouts are tender.
Before serving, toss with 1/4 cup shredded parmesan cheese.
OR: Cranberry Pecan Brussels Sprouts
During the last 5 minutes of roasting, add 1 cup dried cranberries and 1/4 cup pecan pieces.
Stir well and continue roasting until Brussels sprouts are tender.
OR: Brussels Sprouts and Kale Salad
After roasting, allow Brussels sprouts to cool to room temperature.
Toss with 4 cups baby kale mix, 1/4 cup crumbled goat cheese and 1/4 cup balsamic vinaigrette.
Nutritional Info:
Per Serving: 110 calories (70 from fat), 7g total fat, 1g saturated fat, 320mg sodium, 10g carbohydrates, (4 g dietary fiber, 2g sugar), 4g protein.
/From WHOLE FOODS MARKET./
OR:
- Roasted Brussels Sprouts and Crispy Baked Tofu with Honey-Sesame Glaze - Cookie and Kate:
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