Receta Roasted Brussel Sprouts
I've eaten brussel sprouts in the past, but I can't say I've enjoyed them. Lately, I've come across so many food blogs with recipes for roasted brussels sprouts. The bloggers describe the wonderful carmelization, texture, and flavor, so when I found this stalk of sprouts in the produce section, I just had to give it a try. I'm glad I did. In addition to the cabbage-like undertones, they take on a nutty, sweetness.
Ingredients
- Brussel sprouts, ends trimmed and yellow or tough outer leaves removed
- 1 T. olive oil (I went easy on the oil, thinking of the WW points; it might be better with a little more)
- 1 t. kosher salt
- 1/4 t. black pepper, heaping
- (next time I think I'll use a level 1/4 t. of black pepper and add the tiniest little sprinkle of cayenne)
Directions
Preheat oven to 400. Slice the sprouts in half lengthwise. Toss with oil, salt and pepper in a baking pan. I used my large cast iron frying pan. Bake 30 minutes or until well browned, shaking the pan (or use a spatula if necessary) two or three times during baking to stir the sprouts a bit.