If you haven't discovered, or re-discovered these delectable treats yet, you're missing out. They have become a staple side dish for many of my dinners - I have even entertained with them. Turns out these mini-veggies are packed with flavor and roasting them with olive oil and shallots (or onion) really makes them shine. All that is needed is a little salt and pepper.
2 lbs Brussels Sprouts, halved (remove any loose leaves)
4-6 shallots, sliced
Olive Oil to coat
Salt and Pepper to taste
Roast for approx 30 mins at 375, turn about half way through cooking.
4 comments:
Photos look great!
what's this water in my mouth? (db=mike)
I must admit I was not a brussels sprouts fan until Christmas day. You made them smell so amazing I had to try. I actually ate brussels sprouts last night in wonderful dish of baked vegetables with shitake mushroom gravy. Until a few days ago I would have picked around the dreaded brussels sprout. I volunteer to taste any new (vegetarian) dishes you need feed back on :). I am sure there is a long line for what is coming out of your kitchen! Have a good day!
I add whole garlic cloves. Lots of 'em. They caramelize to sweet goodness. (And I agree with Vanessa -- fantastic photos! Especially cucumber water!)
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