Roasted Brussels Sprouts

 Ingredients

1 lb fresh Brussels Sprouts.
1/4 cup good EVOO
1 handful of cashew nuts
S & P

 How to Make Roasted Brussels Sprouts

This was a huge hit at a family event recently, and trust me, they are not easily impressed!  If you think you don't like Brussels sprouts, give this recipe a try and see if it doesn't change your mind.  If you want, you are welcome to omit the cashews.

Preheat the oven to 400 degrees.  Trim and half/quarter the sprouts, depending on the size.  Liberally cover with oil, salt, and pepper.  Be sure to toss them around to coat evenly. 

Bake on a cookie sheet for about 12 minutes, or until the sprouts are soft in the middle with crispy edges.

If your cashews are raw, you can add them to the sprouts about 2 minutes before they are done.  The ones I used were already roasted, so I just tossed them with my cooked sprouts.

Enjoy!!

Crispy Brussels Sprouts

 

Ingredients

1 lb Brussels sprouts
Olive Oil
Coarse sea salt
Fresh cracked pepper
Garlic powder
1 pinch cayenne pepper or red pepper flakes
Balsamic Vinegar (optional)

How to make Crispy Brussels Sprouts

These little bites are so yummy, you'll forget you're eating a vegetable at all.  I make them in big batches because they will go fast!  This recipe will make enough for a side dish for 3-4 people.

Preheat the oven to 400 degrees.

Wash and remove the outer layer of leaves on the sprouts.  (Tip: you can blanch these and throw them into a salad, if you want).  Cut the Brussels sprouts into quarters.

On a large baking sheet, drizzle oil over the brussels and toss with seasonings.  Roast in the oven for about 20 minutes.  (I like to turn the boiler on low for the last 5 minutes to get the outer leaves nice and crispy).

Serve with balsamic vinegar or as is!  Enjoy!