By Miranda
Lately we've been into brussel sprouts because our 2 1/2 year old daughter Remy LOVES them!! She takes a bite and then closes her eyes and slowly moves her head around as if she's savoring every second. SOOO hilarious to watch. She calls them "bussa pouts". Love her.
This isn't really a recipe... however its one of our favorite ways to cook and eat our veggies so I want to share it. Roasting is so easy and delish - just toss your veggies in a bit of olive oil and salt+pepper and pop them in the oven.
Preheat oven to 450F. Wash brussel sprouts and trim ends and remove a few outer leaves if they are gross looking. You may just halve them and roast them this way but our favorite way is to cut them in half and then separate out as many leaves from eachother as you can, so you basically have a big pile of leaves. Drizzle a bit of olive oil over these (maybe a Tbsp or 2) and sprinkle on some salt and pepper and toss them all together. Spread them out onto a roasting pan or cookie sheet so they are in a single layer. Separating the leaves out allows the single leaves to get slightly crunchy and crispy and they become almost like little chips. SOOO yummy.
Roast them for about 15-20 minutes, stirring every 5-10 minutes.... watch them towards the end so they don't burn. There is a fine line between caramelizing the leaves and burning them. Serve hot as they cool quickly. Hope you savor every bite just like Remy :)
Preheat oven to 450F. Wash brussel sprouts and trim ends and remove a few outer leaves if they are gross looking. You may just halve them and roast them this way but our favorite way is to cut them in half and then separate out as many leaves from eachother as you can, so you basically have a big pile of leaves. Drizzle a bit of olive oil over these (maybe a Tbsp or 2) and sprinkle on some salt and pepper and toss them all together. Spread them out onto a roasting pan or cookie sheet so they are in a single layer. Separating the leaves out allows the single leaves to get slightly crunchy and crispy and they become almost like little chips. SOOO yummy.
Roast them for about 15-20 minutes, stirring every 5-10 minutes.... watch them towards the end so they don't burn. There is a fine line between caramelizing the leaves and burning them. Serve hot as they cool quickly. Hope you savor every bite just like Remy :)
