Ingredients: |
Ingredients: 1 Bag (1-1½ lbs) Brussel Sprouts, cut in half
Drizzle with EVOO
Salt and Pepper while they are wet
Put single layer on cookie sheet lined with parchment paper
Roast 400º 30 to 40 minutes until Brussel Sprouts are tender.
I like to finish them by removing them from oven and add equal parts melted Butter, Balsamic Vinegar and Brown Sugar that has been mixed together. Put back in oven until carmelized.
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Directions: |
Directions:You can roast any vegetable by mixing the vegetable with a small amount of EVOO to coat them and spreading the vegetables in a single layer on a rimmed cookie sheet.
Here are some examples of Vegetables, Time and Temperature:
400º Green Beans, 25-30 minutes
425º Asparagus, 12-15 minutes
425º Broccoli, 16-20 minutes
425º Cauliflower, 20 minutes
Turn all vegetables half way during the cooking time
400º Sweet Potatoes, cut them in half lengthwise and drizzle both sides with EVOO and a pinch of salt. Place cut side down and bake 30-35 minutes. |
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Notes: |
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Notes: ORIGINAL BALSAMIC GLAZED BRUSSEL SPROUT RECIPE:
1-1½ lbs Brussel Sprouts
½ C Water
½ C Balsamic Vinegar
1-3 Tbls Butter
1-3 Tbls Brown Sugar
Salt and Pepper
Bring Brussel Sprouts and Water to a boil in covered skillet. Reduce heat and cook for 10 minutes or until Brussel Sprouts are tender. Remove lid and raise heat. Add the Butter, Brown Sugar, Balsamic Vinegar and continue to cook until the Brussel Sprouts are glazed.
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This recipe for ROASTED BRUSSEL SPROUTS is from