"I would like to find a stew that will give me heartburn immediately, instead of at three o'clock in the morning."--John Barrymore

Roasted Brussel Sprouts Recipe

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This recipe for Roasted Brussel Sprouts, by , is from Our Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Tita Longoria
Added: Tuesday, September 11, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 1/2 lbs. Brussels sprouts
3 T. good olive oil
3/4 t. kosher salt
1/2 t. freshly ground pepper
1/4 pound of prosciutto, slice into thin strips (optional)

Directions:
Directions:
Preheat the oven to 400. Cut off the ends of the sprouts and pull off any yellow outer leaves. Mix them in a bowl with the olive oil, salt, and pepper. Turn them on a baking sheet and roast for 35 to 40 min., until crisp on the outside and tender inside. Shake the pan from time to time, to brown the sprouts evenly. Sprinkle with more kosher salt. If adding prosciutto: Fry prosciutto in 1 T. olive oil until crisp. Remove from the pan and drain on a paper towel. Remove the pan from the heat and squeeze in the lemon juice, scraping up the brown bits from the bottom of the pan with a wooded spoon. Place the brussel sprouts in a serving bowl and toss with the pan juices, them shower them with the prosciutto strips. Serve immediately.

Number Of Servings:
Number Of Servings:
6
Personal Notes:
Personal Notes:
Recipe from the Barefoot Contessa cookbook... delicious!!!

 

 

 

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