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Roasted Brussels Sprouts

According to Jackie, "This well-tested recipe comes from my son Michael who loves to cook these sprouts when he visits from New York."


  • 1 lb. Brussels sprouts
  • 2 TB. olive oil (Michael prefers extra-virgin)
  • 1/2 tsp. KOSHER-STYLE FLAKE SALT
  • 1/4 tsp. CRACKED BLACK PEPPER
  • 1 tsp. HERBS (OREGANO, CRACKED ROSEMARY and/or THYME), optional
  • 1/2 lemon, optional
  • 2 TB. toasted bread crumbs, optional
       

Preheat oven to 350°. Wash the sprouts. Peel off the loose, dirty outer leaves until you're left with sprouts that have tightly-wrapped leaves. Cut off the stems and then slice the sprouts in half. Place the sprouts in a bowl and add the olive oil, SALT and PEPPER and HERBS if using. Toss to coat. Spread the sprouts on a baking sheet, cut sides down. Bake at 350° for 25 minutes. If desired, toss with the juice of the lemon half and the bread crumbs. Serve immediately.

Prep. time: 10 minutes
Cooking time: 25 minutes
Serves: 4


Nutritional Information:
Servings 4; Serving Size 3/4 cup (121g); Calories 110; Calories from fat 70; Total fat 7g; Cholesterol 0mg; Sodium 170mg; Carbohydrate 10g; Dietary Fiber 4g; Sugars 2g; Protein 4g.



Description
Price
Qty
$0.00
Oregano Broken Leaf Turkish .5 oz. 1/2 cup jar
$3.99
Rosemary Cracked 1.2 oz. 1/2 cup jar
$4.45
Penzeys Freshly Ground Pepper 2.4oz 1/2 cup jar
$5.69
Thyme French .8 oz. 1/2 cup jar
$4.79


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