It’s that time of year for amazing produce and I thought this would encourage everyone to get out there, go to your local farmers markets and make something fresh! I know what you’re thinking…Brussels Sprouts…yuck! I used to be of that same frame of mind until recently. I’ve given them a try at a few Holiday dinners and they were okay, but when we went over to our good friends house for dinner they were amazing. Simple, fresh and delicious! We went to our local farmers market last week I saw some, and the man in my life said, “Yes Please!” I was really excited to try this recipe out and it did not disappoint. I promise you, it will satisfy the fussy eaters in your family.
Roasted Brussels Sprouts
* 1 1/2 pounds Brussels sprouts
* 3 tablespoons olive oil
* 1/4 teaspoon of nutmeg
* 3/4 teaspoon kosher salt
* 1/2 teaspoon freshly ground black pepper
Preheat oven to 400 degrees F.
Cut off the brown ends of the Brussels sprouts and pull off any yellow outer leaves. If you’re using frozen you can pretty much skip this step, just make sure they’re thawed first. Mix them in a bowl with the olive oil, nutmeg, salt and pepper. Put them on a sheet pan and roast for 35 to 40 minutes, until crisp. Sprinkle with more salt to your liking and serve.
Recipe adapted from FoodNetwork.com