I have a new go-to side dish that my kids love! If you’re not a fan of brussel sprouts, try this recipe at least once and see if it doesn’t change your mind.
Recipe from Ina Garten, Food Network Kitchen:
1 1/2 pounds of brussel sprouts (the stalks are great, just pick them off)!
3 tablespoons good olive oil
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Preheat oven to 400 degrees. Cut off the ends of the brussel sprouts and pull off any yellow outer leaves. I like to cut them in half, but that’s up to you (Ina doesn’t)! Mix them in a bowl with the olive oil, salt, and pepper, transfer them to a baking sheet and roast for 35-40 minutes until crisp outside and tender inside. Shake the pan from time to time to brown the brussel sprouts evenly. Sprinkle with more kosher salt (optional) and serve hot.
I made these last night and every single one was eaten. I made a few more today and tossed them in a salad with arugula and balsalmic glaze for lunch. They will definitely be served at Thanksgiving.
I got a funny look at Costco yesterday from the checker when my kids noticed the brussel sprouts in the cart and got really excited.
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