Name: Roasted Brussels Sprouts

Ingredients:

Instructions:

Yield: 2 servings

Comments: 12/15/2011. Roasted for 35 min in the toaster oven. Looked blackened but tasted fine.
12/10/2015 - Included a teaspoon of garlic powder with the seasoning, and roasted for 40 min in the toaster oven. They seemed a little tougher than in the past.
10/9/2017 - Added one carrot cut in 1/8-inch slices. Some of them blackened completely in 40 minutes, but still had flavor. Also mistakenly used balsamic vinegar instead of olive oil. No bad consequences except maybe the seasonings did not get evenly distributed. Also a full teaspoon of black pepper may be too much for Gail's stomach.
12/30/2017 - Added 1/2 teaspoon of powdered ginger and served them with tofu stir-fry.
12/4/2018 - I added about 4 ounces of mushrooms to the sprouts and roasted them all for 40 minutes in the toaster oven. They were good.
2/26/2020 - Roasted at 450º for 35 minutes, the sprouts were good.
10/17/2020 - I made a variation of this using a head of cauliflower. I doubled the coating recipe. The doubling the black pepper made it quite spicy.
12/17/2020 - The base was 10.8 oz of frozen sprouts. I thawed them by microwaving them for 2 minutes. The coating was 2 tablespoons olive oil, 1 teaspoon salt, 1 teaspoon black pepper, and 1 teaspoon basil leaves. Baked at 450º, they were crisp enough on the outside, but kind of soft inside. They were also a little more peppery than desired.

Source: http://www.foodnetwork.com/recipes/ina-garten/roasted-brussels-sprouts-recipe2/index.html


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