Heirloom Meals: Savoring Yesterday's Traditions Today

Friday November 26, 2010

Carole’s Concoctions:
Roasted Brussel Sprouts

Want to turn even the staunchest brussels sprout hater into a lover? We'll tell you how and talk brussels sprout today because you may actually eat them a few more times during the holiday/winter season.

Raw Brussel Sprouts

My simple approach:
Wash. Toss with olive oil, salt and pepper.
Put on a parchment paper lined roasting pan, and roast in upper portion of oven at 400 degrees for 20 - 30 minutes until golden brown.
They get browned, crispy and almost caramelized.

Roasted Brussel Sprouts

Pop them in your mouth for an unexpected treat!