Thursday, December 15, 2011

Roasted Brussels Sprouts

Another Ina Garten gem from her original cookbook, The Barefoot Contessa. As you can tell from the photo below, these are delicious when paired with the Carmelized Butternut Squash recipe I posted earlier this week. Serve with grilled chicken, steak, or pork and a salad.


Recipe Notes

I really like Ina's suggestion to add extra salt before serving. She says that she enjoys these nice and salty - almost like good crispy french fries. I wholeheartedly agree - that little trick added a nice little extra something to this easy side.


  • 1-1/2 lb. Brussels sprouts, ends removed along with any yellow leaves

  • 3 tbsp. good olive oil

  • Kosher salt and fresh-ground black pepper


1. Mix sprouts in a bowl with olive oil, a generous dash of salt, and a generous dash of pepper.

2. Preheat oven to 400 degrees.

3. Pour sprouts onto a cookie sheet or jelly roll pan (preferred, so the sprouts don't slide off) lined with foil.

4. Roast for 35 to 40 minutes or until crisp on the outside and tender on the inside.

5. Sprinkle additional salt if desired (see note above).

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