Gran's Best

Heirlooms & Discoveries

Roasted Brussels Sprouts

October 29, 2016 Gran

 

From Sam Sifton of The New York Times. This dish became a Thanksgiving necessity when Dan joined our family. Grandpa, Mary, and Jeffrey enjoy it too.

¾ pound fresh brussels sprouts
2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper to taste
Red-pepper flakes to taste

Preheat oven to 400°F. Trim the ends of the brussels sprouts and remove all yellowing exterior leaves. Put the sprouts in a large bowl, toss with the oil, and season well with salt and pepper.

Pour the sprouts onto a sheet pan and roast in the oven for 30 to 40 minutes, shaking the pan occasionally to brown the vegetables evenly, until crisp on the outside and tender within. Sprinkle a little more salt on them and, if you like, red-pepper flakes.

Recipes, Vegetables Dan, Thanksgiving

About Gran

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 Gran likes to watch things grow. Grandbabies, bread dough, pepper plants, and stacks of books are a few of the things growing around here.

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