"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Roasted Brussels Sprouts Recipe

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

Contributor:  
Contributor:  
Christina Shiffler
Added: Friday, April 17, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 1/2 pounds Brussels sprouts, trimmed and cut in half lengthwise

3 tablespoons corn or olive oil

3/4 teaspoon coarse sea salt or kosher salt

1/2 teaspoon pepper

Directions:
Directions:
Heat oven to 400. Line a rimmed cookie sheet or baking pan with foil. In a large bowl, with your hands, toss sprouts gently with oil, salt, and pepper. Arrange in a single layer on the baking sheet, cut side down.

Bake sprouts in the upper third of the oven for 25 to 35 minutes. Every 5 minutes or so, gently shake the pan and push sprouts around with a spoon to ensure even cooking. (Keep the cut side down, though.) The sprouts are done when they are mostly deep brown. Don't let them get black, but do let them brown thoroughly.

You can toss them with a bit of balsamic vinegar or lemon juice. Serve hot!

Number Of Servings:
Number Of Servings:
4-6
Personal Notes:
Personal Notes:
This recipe is from the magazine Wondertime, which (sadly) ceased publication as of March 2009.

 

 

 

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