Becky’s Roasted Brussels Sprouts

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You may be wondering: You guys are making brussels sprouts again??? 

Yes. But why not? They are so good! And someone just gave us a new idea to try! A’s Aunt Rebecca commented on our last Dijon Brussels Sprouts post and left a favorite recipe of hers.  It is now a favorite recipe of ours.  We have written it out here to share the wealth.  Enjoy!

Becky’s Roasted Brussels Sprouts

1.5 lb brussels sprouts

4 tbsp olive oil (your yummiest)

1 tsp sea salt

½ tsp freshly ground black peper

½ cup parmesan

 

Preheat the oven to 350°.  Peel off the outer leaves and slice the brussels sprouts in halves or quarters.  Put 1 tbsp of olive oil, 1/2 tsp of sea salt and a ¼ tsp of fresh ground black pepper in a ziplock bag (a trick A learned from her veggie-burger-buying-strawberry-supplying-Grandma Joan).  Toss in half of the brussels sprouts (including their leaves) and coat thoroughly.  Spread on a baking sheet and drizzle an extra tbsp of olive oil and sprinkle 1/4 cup of Parmesan on top.

Repeat with the second half of the brussels sprouts.

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Roast in the oven for 30 minutes occasionally checking on them and turning them if needed.

Photo lost when the old site was hacked. Newer posts will have photos.

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As she said, these brussels sprouts, even (or especially) the burnt and crispy outer leaves, are irresistible.

Thanks, again, to A’s Aunt Rebecca for the recipe!