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Introducing the Last Brussels Sprouts Recipe You’ll Ever Need

March 13, 2012


 
Divine.
 

 
At $.50 a serving, no excuses not to make it!
 
Brussels Sprouts gets a bad rap.

  1. They’re not just for fancy holidays.
  2. They are not supposed to be mushy and smelly.

 
Naysayers, I used to be one of you.
 
Brussels Sprouts is a heated debate on both sides. We’re about to call the whole thing off…RIGHT.NOW.
 

 

WHAT

  • Plentiful
  • Cheap (about $1/lb.)
  • Incredibly potent anti-cancer properties

 
Forget what you think you know about Brussels Sprouts and try this recipe..at least one time!

This is THE way to eat them, especially if you want nothing to do with them…

 

 
Cut off all those stems and pull the yellow, wilted leaves.
 

 
Nothing simpler, than oil, salt and pepper.
 

 
Crisp, salty outside; tender inside.
 

Print
Robust Roasted Brussels Sprouts

Ingredients

  • 1 1/2 lbs. Brussels sprouts
  • 3 tablespoons the best olive oil you can afford
  • 3/4 teaspoon salt (kosher preferred)
  • 1/2 teaspoon fresh ground black pepper

Instructions

  1. Preheat oven to 400 degrees.
  2. Cut off the stems and pull off any yellow, brown or wilted leaves.
  3. Toss to coat in a bowl with the olive oil, salt and pepper.
  4. Place on a sheet pan and roast for 35-40 minutes until crisp on outside and tender on inside. Shake pan once during roasting to make sure they cook evenly.
http://www.thefrugalette.com/2012/03/introducing-the-last-brussels-sprouts-recipe-youll-ever-need/

 

If you have a favorite way to make them, I’d love to hear! I found this recipe to be the best way to convert the die-hard anti-Brussels sprouters. (I’m not confident that’s a word.)

 

 

 Smoky and salty flavor at it’s finest…or fanciest.

 

Filed Under: Recipes 7 Comments

Comments

  1. Tiffany Cruz says:
    March 13, 2012 at 3:50 am

    Yum! That is exactly how I like to eat mine. I think I'll make some tonight actually.

    Reply
  2. melissa says:
    March 13, 2012 at 4:20 am

    I think I will make this, this week. Thank you so much! YUm

    Reply
  3. Greta says:
    March 13, 2012 at 7:35 am

    I love Brussels sprouts. I think I'm one of the die hards, as I like them just about any way they're made!

    Reply
  4. Rebecca E. Parsons says:
    March 26, 2012 at 2:33 pm

    this is an awesome recipe Isra…I love b sprouts so I will try it soon!!! I tweeted and shared!!!

    Reply
  5. Stacy says:
    March 27, 2012 at 6:33 am

    I make your recipe and posted about it on my blog! :)

    Reply

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