Roasted Brussel Sprouts
My first introduction to one of the most polarizing foods was my Mom’s recipe. Open up a back of frozen sprouts, pour into a pan of boiling water, with butter, salt and pepper. Needless to say I was not a fan. Years ago, we enjoyed dinner at Boca Restaurant in Cincinnati OH. Known for their Brussels Sprouts, we ordered these decadent delights and I was blown away that I liked Brussels Sprouts for the very first time. Their secret, caramelizing the sprouts in browned butter for up to 3 hours. My recipe takes less than an hour to prepare and bake but the flavor is so amazing. Enjoy.
Ingredients:
2 pounds fresh Brussels Sprouts
4 tablespoons olive oil
1 teaspoon Kosher salt
1/2 teaspoon course ground pepper'
3 tablespoons pomegranate seeds
Directions:
Preheat oven to 400°F
Line cookie sheet with parchment paper or silicone mat
Trim the ends, cut in half and remove any browned leaves from sprouts, place in large bowl. Add in olive oil, salt and pepper, toss until all the sprouts are coated in oil.
Place Brussels Sprouts on parchment lined cookie sheet and bake for 20 to 30 minutes. Check sprouts at the 20 minutes mark, continue to bake until caramelized.
Remove from oven and place on serving platter or bowl, top with pomegranate seeds and enjoy.
Yields: 6 servings
Looking for a cocktail and snack before dinner, I highly recommend my Party Meatballs and Red Wine Sangria, perfect before any party or dinner for two.
