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Roasted Brussels Sprouts

January 3, 2012 By Sarah 'n Spice 2 Comments

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.

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Rinse your brussels sprouts
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Add a little olive oil
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and salt and pepper
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Throw them on a sheet pan until they brown up, about 35-40 min.

Roasted Brussels Sprouts
(Printable Recipe)

Ingredients

* 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

Directions

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

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Comments

  1. Rob and Crystal Spitale says

    May 26, 2010 at 2:55 pm

    Sound like a great recipe! You can also try Hazelnut oil!! It gives them a nice nutty flavor!

    SOOO good!!

    Reply
  2. Julia says

    June 1, 2010 at 2:33 pm

    Yay for brussels sprouts! I'm so glad Len liked them since I totally forgot he was allergic to shellfish and made scallops. At least he had something to eat!

    Reply

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Oh hi there, my name is Sarah and I’m the voice behind Sarah ‘n Spice. I love to cook and am constantly inspired by unique and serious eats, and by that I mean foods that make you go “Whoa, get me a napkin to wipe the drool off my face.” I’m a self-taught home cook who loves to let my creativity flow in the kitchen. readmore →
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