Name: Roasted Brussels Sprouts

Ingredients:

• 12 oz Brussels sprouts
• 1 tablespoon olive oil
• 1/2 teaspoon salt
• 1 teaspoon black pepper

Instructions:

• Preheat oven to 400º F
• Cut off the brown ends of the Brussels sprouts and pull off any yellow outer leaves.
• Mix them in a bowl with the olive oil, salt and pepper.
• Pour them on a sheet pan and roast for 35 to 40 minutes, until crisp on the outside and tender on the inside.
• Shake the pan from time to time to brown the sprouts evenly.

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.
2/6/2021 - I started with 12-oz fresh brussels sprouts and 3 carrots cut into 1-inch lengths. I roasted them in the toaster oven at 450º. The carrots were still a little hard on the inside. The sprouts were done and dark, but not blackened, on the outside.
4/6/2022 - I added 1 1/4 tablespoons of tahini to the coating. I may have used a full teaspoon of pepper instead of the 1/2. Roasted at 450ºF for 40 minutes near the top of the oven, they were crispy on the outside and tender inside. The outside leaves were too spicy for Gail.
11/26/2022 - I used 1 lb of brussels sprouts, 1/2 teaspoon of black pepper, 2 tablespoons of oil, 1/2 teaspoon of salt, and 1 teaspoon of garlic powder. I roasted them at 450ºF for 40 minutes. They were blackened on the outside, tender inside, and tasty.
5/7/2023 - The same as on 11/26/2022.
11/15/2023 - The same as on 11/26/2022.
11/15/2023 - I had less than a pound of sprouts, but same as on 11/26/2022.

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

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