roasted brussels sprouts
November 15, 2013 § 43 Comments
Roasting is my new favorite way of cooking vegetables. We roasted brussels sprouts the other day and they were a showstopper. I think this is an excellent idea as a T h a n k s g i v i n g side dish. It takes 30 minutes of (almost) hands free cooking. No need to have a spatula in your hand while trying to mash the potatoes.
We all know timing in the last 30 minutes is crucial when cooking Thanksgiving dinner. The turkey comes out of the oven and suddenly a state of pandemonium ensues. The buns go into the oven, potatoes are mashed, the gravy requires your undivided attention, and don’t forget the vegetables! This can be very challenging.
Simply slice the brussels sprouts in half, toss in salted olive oil, spread them out on a parchment lined cooking sheet and set aside until the turkey is removed from the oven. Place in a 400°F oven for 30 minutes. Give them a good toss every 10 minutes.
Roasting them alone is wonderful or add diced bacon, whole garlic cloves and chopped walnuts before placing in the oven. This is sure to be a crowd pleaser.