I found some fresh brussels sprouts in the store the other day, and they called out and asked me to roast them at 400 degrees for thirty minutes and to douse them liberally in salt and olive oil. I obliged, humbled that the wee sprouts had sacrificed their own well-being for my culinary pleasures.
Sooooo good. The more brown caramelized goodness there is, the better.
Roasted Brussels Sprouts
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1 comment:
This is one of my top 3 favorite side dishes ever [right along with mashed potatoes and (fresh) creamed corn]. I love when some of the outer leaves get brown and crispy. Yum!
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