Photos on Fine Fettle Kettle are originals taken by Miriam Latour and under copyright protection. Recipes are the creation of Miriam Latour, unless otherwise indicated.
Monday, September 13, 2010
Crunchy Roasted Brussels Sprouts
I'm not going to lie. I've never been a fan of Brussels sprouts. But I acutally ate these down and even enjoyed them. Simplest recipe and edible, besides. So why eat Brussels sprouts? Because they are one of those dark, leafy greens that are supposed to pump your body full of good stuff.Brussels sprouts have vitamins A, C, B1, B2, B6, E and K, as well as omega-3 fatty acids, folate, phosphorous, protein, copper and calcium. Wow, huh? And if that doesn't convince you, try cooking them this way and you might be surprised like I was by how good they taste too:
Trim the ends of about 1 1/2 lbs of Brussels sprouts. Mix them in a bowl with 3 - 4 Tbsp of olive oil, salt & pepper (to taste). Place on a cookie sheet in one layer, and cook in a 400ºF preheated oven for 40 minutes or until slightly brown-blackened. Most people like these better with lots of salt, so if you like salty, crunchy snacks and your blood pressure is good... sprinkle liberally with salt. Eat hot, fresh out of the oven.