Hello Gourmies! Happy Friday!
Today I am going to show you how to make roasted brussel sprouts, that are a sure thing every time. This is a great recipe to use if you have:
a.) Never tried the veg.
b.) Have tried them before and was on the fence.
c.) Hate them.
d.) Have children or a husband or a boyfriend that hates them.
e.) Have roomies or best friends that hate them.
f.) Like ’em.
g.) Love ’em.
h.) Can’t get enough of ’em
I am going to try to make this as comprehensive as possible so I am going to spare the lengthy details and use pictures! Seriously they are good. You might as well bookmark this page now.
Lets get started: Preheat your oven to 400-425. You know your oven you make the call. Make sure the racks are aligned in the middle.
-First, steam sprouts for 5 minutes using your preferred method.
|Look at that steam!|
|Can you see it?|
|How ’bout now?|
-Let cool for a few minutes before you handle them again.
-Slice the brussel sprouts in half the long way.
-In a bowl add olive oil, salt, pepper, seasoned pepper, garlic salt, and paprika.
-Add sliced b. sprouts.
-Mix to coat evenly.
-Pour onto a stick proofed pan. I used tin foil. You could spray it. Whatever works.
-Put into preheated oven (on the middle rack).
-Set timer for 10 minutes. At 10 minutes rotate the brussel sprouts. I recommend turning each and every one individually.
-Let cook for another 5-10 minutes. Judge the color and how easily they turned without sticking as a measurement for the remaining cook time.
-Remove from the oven.
–Let cool Serve hot.
|One for me one for you.|
|Bird’s eye view.|