THE WEEK IN REVIEW---CLICK ON A TITLE TO GO TO THE POST
Tuesday, February 22, 2011
Don't like Brussels sprouts?
If you cook them this way you'll wonder why you've been such a fool. Quick, roast up a batch while it's still winter. You're going to want to make up for lost time. Rinse and trim ends off of the sprouts. Cut large ones in half. Arrange on a baking sheet and douse liberally with good olive oil, salt and fresh ground pepper. Roast them in a preheated 375 degree oven until they're tender and browned. This can take about 20-30 minutes depending on your sprouts and your oven. Give them a toss every 5 minutes or so.
That's it. The loose outer leaves separate and become crunchy and delicious. Grant likes to eat them with Coleman's Hot Mustard...I like them plain. They are delectable. Promise.
bacon (chop raw bacon and roast along with the sprouts...cut down on the oil and stir often)
walnuts (add towards the latter half of roasting to avoid burning)
freshly grated Parmesan cheese
Sue/the view from great island