Mel-icious
03-17-2004, 09:37 PM
I know I'm in the minority and am a sprout fan, but I figure there has to be another one out there, if not a poster than a lurker. So I'm posting this. :p
I made it for dinner the other night with steak and I have to say, its easy and sooooo good! A real winner here. The sprouts were not bitter at all, and the carmalized flavor you get from roasting them I think, sweetens them a bit. Great flavor! Another recipe from Whole Foods.
BTW........I cut back on the olive oil, I think I used 1-2 tablespoons tops. :smoking:
* Exported from MasterCook *
Oven Roasted Brussels Sprouts
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 lb Brussels sprouts
3 TB extra virgin olive oil
1 tsp sea salt
1 tsp freshly ground black pepper
Pecorino romano -- to taste
To prepare, soak Brussels sprouts in a bowl of cold, salted water for 20 minutes. Preheat oven to 400°F. Drain and trim the stem ends of the Brussels sprouts, pulling off any yellow outer leaves. Cut each sprout into thirds from stem to top. Toss sprout slices in a bowl with the olive oil, salt and pepper. Transfer them to a lightly oiled sheet pan and roast, turning once or twice, for 30 to 35 minutes, until lightly browned and crisp outside and tender inside—you'll note that leaves that are loose will be especially brown and crispy—this is ideal. Shave romano, sprinkle over sprouts and serve hot.
Per Serving: 110 calories (70 from fat), 4g protein, 8g fat (1.5g saturated), 5mg cholesterol, 7g carbohydrates, 3g fiber, 440mg sodium
I made it for dinner the other night with steak and I have to say, its easy and sooooo good! A real winner here. The sprouts were not bitter at all, and the carmalized flavor you get from roasting them I think, sweetens them a bit. Great flavor! Another recipe from Whole Foods.
BTW........I cut back on the olive oil, I think I used 1-2 tablespoons tops. :smoking:
* Exported from MasterCook *
Oven Roasted Brussels Sprouts
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 lb Brussels sprouts
3 TB extra virgin olive oil
1 tsp sea salt
1 tsp freshly ground black pepper
Pecorino romano -- to taste
To prepare, soak Brussels sprouts in a bowl of cold, salted water for 20 minutes. Preheat oven to 400°F. Drain and trim the stem ends of the Brussels sprouts, pulling off any yellow outer leaves. Cut each sprout into thirds from stem to top. Toss sprout slices in a bowl with the olive oil, salt and pepper. Transfer them to a lightly oiled sheet pan and roast, turning once or twice, for 30 to 35 minutes, until lightly browned and crisp outside and tender inside—you'll note that leaves that are loose will be especially brown and crispy—this is ideal. Shave romano, sprinkle over sprouts and serve hot.
Per Serving: 110 calories (70 from fat), 4g protein, 8g fat (1.5g saturated), 5mg cholesterol, 7g carbohydrates, 3g fiber, 440mg sodium