Monday, April 22, 2013

Scraps and Snippets ~ Flawless Brussels Sprouts

Brussels Sprouts. So tasty. Unless they are wimpy mush. This guarantees no mush. Preheat oven to 425.

Peel the top layer off, chop the dry stem end off. 

Bring water to a boil. 

Drop the sprouts into the water and boil for two minutes. 

Grease a pan large enough to hold your sprouts.

Place sprouts in pan and drizzle with a little oil and spice of choice. I used garlic flavored oil. 

Roast for approx 25 minutes. Some of the outer leaves may crisp and darken which only makes them more tasty. Check sprouts for preferred texture. If you want them more tender, add a few more minutes.