Roasted Brussel Sprouts --not your mother's boiled ones!
31 years ago when Kevin and I first started dating his Mom Nora had me over for a Sunday dinner for the first time-- she served boiled brussel sprouts --something foreign to me that I had never seen or tasted --when I looked to Kevin for guidance as how to eat these --he told me just to swallow them whole --needless to say up until a few years ago they had never been served in our house until I discovered roasting them!
As my parents would say just 'try them' --once you do -you will be hooked like the rest of my family.
Try them once and let me know what you think!!
Ingredients
Fresh Brussel Sprouts ( we like the smaller ones) also frozen will work in a pinch!
Wegman's Basting Oil
Trim the 'root' end of each brussel and then quarter your brussels --a few outside leaves will fall off and that is fine. Place them in a microwave cooker or dish with a little water covering the bottom. Then cover and microwave on high for about 3-5 min until tender but firm -drain.
Place the brussels into a baking dish.
Drizzle with Wegmans Basting Oil and toss to coat.
*if you don't have Wegmans oil then EVOO and then Salt and Pepper*
Bake in oven at 425 for about 15-20 minutes. Here they are with Pesto Parmesan Salmon and Heirloom Tomatoes and Cheese (both recipes blogged elsewhere)
As my parents would say just 'try them' --once you do -you will be hooked like the rest of my family.
Try them once and let me know what you think!!
Ingredients
Fresh Brussel Sprouts ( we like the smaller ones) also frozen will work in a pinch!
Wegman's Basting Oil
Trim the 'root' end of each brussel and then quarter your brussels --a few outside leaves will fall off and that is fine. Place them in a microwave cooker or dish with a little water covering the bottom. Then cover and microwave on high for about 3-5 min until tender but firm -drain.
*if you don't have Wegmans oil then EVOO and then Salt and Pepper*
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