Thursday, February 4, 2010

Roast brussel sprouts

I recently discovered (as in this year) that I love brussel sprouts. Roasted. Not boiled. Why did I spend the last forty-odd years living in fear of them?

This is such an easy way to prepare them. And...of course...delicious.

Roast brussel sprouts
Wash brussel sprouts and halve them. Toss in ziplock bag with a bit of olive oil, salt, and pepper. Roast in a 375˚ oven for approximately 35 minutes.

You'll never have to fear brussel sprouts again.

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