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"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Roasted Brussel Sprouts Recipe

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This recipe for Roasted Brussel Sprouts is from Ronni and Doug's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
12 (or more) small to medium Brussels Sprouts
1 to 2 tablespoons olive oil
1/2 to 1 teaspoon kosher salt
1/2 to 1 teaspoon cracked black pepper
1/4 to 1/2 teaspoon onion powder
1/2 to 1 teaspoon garlic powder (I use granulated garlic)
Directions:
Directions:
1.First, clean the sprouts. Trim the cut ends back without interfering with the leaves, and peel any withered leaves off the bulb. Cut them in half.

2. Drizzle with oil and toss in a bowl with the salt, pepper, onion powder, and garlic powder.

4.When the sprouts are nice and coated, place on a hot grill (but keep the bowl handy), turning every four minutes for a total of twelve minutes. They should start to brown on the exposed edges.

5.Remove from the grill back to the seasoning bowl and toss to coat with any remaining seasoning. Put foil over the hot sprouts for at least 5 minutes to steam them and make them tender.

You can also cook them in the oven at 450º for 15 to 20 minutes.

You can also drizzle a balsamic oil over them or sprinkle with parmesan cheese.
Number Of Servings:
Number Of Servings:
3

 

 

 

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