From Melissa's Run Fast, Eat Slow book: Roasted Brussel Sprouts
2 pounds brussel sprouts
2 Tbsp. olive oil
1/2 tsp. fine sea salt
1/4 tsp. black pepper
Preheat oven to 425. Line a baking sheet with parchment paper.
Toss the sprouts with the oil and spices and put onto baking sheet. Bake in the center of the oven and turn after 10 minutes until tender in the center and charred on the outside, 20 to 25 minutes. Yum!
2 pounds brussel sprouts
2 Tbsp. olive oil
1/2 tsp. fine sea salt
1/4 tsp. black pepper
Preheat oven to 425. Line a baking sheet with parchment paper.
Toss the sprouts with the oil and spices and put onto baking sheet. Bake in the center of the oven and turn after 10 minutes until tender in the center and charred on the outside, 20 to 25 minutes. Yum!
Roasted Brussels Sprouts with Balsamic Vinegar & Honey
Ingredients
- 1-1/2 pounds brussels sprouts, halved, stems and ragged outer leaves removed*
- 3 tablespoons extra virgin olive oil
- 3/4 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoon balsamic vinegar
- 1 teaspoon honey
Instructions
- Preheat oven to 425 degrees.
- Line a baking sheet with aluminum foil. In a large bowl, toss brussels sprouts with 2 tablespoons olive oil, kosher salt and pepper. Transfer the brussels sprouts to baking sheet and roast, stirring occasionally to ensure even browning, until tender and caramelized, about 20 minutes.
- Place brussels sprouts back in bowl. Add remaining tablespoon olive oil, balsamic vinegar and honey and toss to coat evenly. Taste and adjust seasoning if necessary, then serve.
- *If you have some brussels sprouts that are very large, cut them into quarters. They should all be cut about the same size to ensure even cooking.
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