With Thanksgiving only one week away I wanted to share one of our favorite side dishes. And it’s healthy to boot! And yes, my husband and I are still incredibly shocked that we fight over the last one.
– Roasted Brussel Sprouts –
We found this recipe on Food Network by the very talented Ina Garten. And we were both very hesitant to try it. But when you see something this gorgeous and photogenic at Trader Joe’s you have to at least try it. And do not cover it up in cheese sauce.
Recipe copied from here.
Roasted Brussel Sprouts
- 1 1/2 pounds Brussels sprouts
- 3 tablespoons good olive oil
- 3/4 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
Directions
Preheat oven to 400 degrees F.
Cut off the brown ends of the Brussels sprouts and pull off any yellow outer leaves. Mix them in a bowl with the olive oil, salt and pepper. Pour them on a sheet pan and roast for 35 to 40 minutes, until crisp on the outside and tender on the inside. Shake the pan from time to time to brown the sprouts evenly. Sprinkle with more kosher salt, and serve immediately.
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We add a little bit of freshly grated parmesan cheese and lemon juice and let it cook for a few more minutes. I’m sad to say that my children will not eat these. At least the two year old and four year old won’t. Maybe as they get older?
So if you’re looking for a new and healthy dish to add to your Thanksgiving table I promise you won’t be disappointed with Roasted Brussel Sprouts! Go check out the reviews over on the actual recipe page!
Blessings!
