Roasted Brussels Sprouts

I think Brussels sprouts have gotten a bad rap over the years (though they are a little stinky while you cook them). The most important thing to remember is use FRESH ones. Thanks to Jennifer for giving us another great way to make these!!


Ingredients:

1 1/2 pounds Brussels sprouts
3 tablespoons good olive oil
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper


Instructions:

1. Preheat oven to 400 degrees F.
2. Cut off the brown ends of the Brussels sprouts and pull off any yellow outer leaves.
3. Mix them in a bowl with the olive oil, salt and pepper.
4. Pour them on a sheet pan and roast for 35 to 40 minutes, until crisp on the outside and tender on the inside. Shake the pan from time to time to brown the sprouts evenly.
5. Sprinkle with more kosher salt (I like these salty like French fries), and serve immediately.

Simple Veggie Sides

Many of our side dishes are cooked in the same way... and they are delicious! For best results, use fresh, not frozen, veggies! Here are a few variations of the same theme:


Asparagus:

1. Preheat oven to 375 degrees.
2. Wash asparagus and trim ends.
3. Spread out the asparagus evenly on a baking sheet (or in a pan).
4. Lightly drizzle olive oil and sprinkle kosher salt and ground pepper to taste.
5. Bake for ~15 minutes, rotating occasionally.
6. (optional) When finished, lightly drizzle 1 tbsp balsamic vinaigrette over asparagus for another variation.

OR

Keep Step 2
3. Heat skillet to med. Place asparagus and 1 - 2 garlic cloves in a pan.
4. Lightly drizzle olive oil and sprinkle kosher salt and ground pepper to taste.
5. Saute to taste.


Cauliflower

*Thanks to Jennifer for this one! It is excellent! I didn't even know I liked cauliflower or Brussels sprouts (next recipe) until she made them for me.

1. Preheat oven to 375 degrees.
2. Wash and cut cauliflower into bite-sized pieces.
3. Spread cauliflower evenly in a baking pan.
4. Lightly drizzle olive oil and sprinkle kosher salt and ground pepper to taste.
5. Bake for ~60 minutes, stirring occasionally.


Brussels Sprouts

*Thanks again to Jennifer for this one!

1. Preheat oven to 375 degrees.
2. Wash and cut Brussels sprouts in half.
3. Spread out evenly in a baking pan.
4. Lightly drizzle olive oil and sprinkle kosher salt and ground pepper to taste.
5. Bake for ~60 minutes, stirring occasionally.


Kale

*Thanks again to... Jennifer!

1. Wash and remove the tough center stalks of the kale.
2. Heat skillet to med. Place kale and 1 - 2 garlic cloves in a pan.
4. Lightly drizzle olive oil and sprinkle kosher salt and ground pepper to taste.
5. Saute to taste.


In addition, we use this style of cooking with frozen carrots and broccoli we keep on hand for something quick and simple! As you can see, this works for lots of yummy veggies. Enjoy!