AuthorLife and Health NetworkThe secret to making Brussels sprouts palatable to just about anyone: roasting. Roasting Brussels sprouts brings out their wonderful nutty flavor, plus it’s really easy to do. One brilliant bonus: the roasting process browns and crisps the outer leaves, turning them into crunchy chips to munch on straight out of the oven.
Ingredients
Instructions
Preheat the oven to 400°F. Cut the ends off the brussels sprouts, and take off the flimsiest outer leaves before cutting the sprouts in half. Toss them in a large mixing bowl with the olive oil and salt.
Transfer the sprouts to a baking pan and place them in the oven. Roast until the outer leaves are slightly brown, about 20–30 minutes.
During the last 4 minutes of roasting, add the pine nuts and currants to the pan and return to the oven.
Then, remove the pan from the oven and transfer to a serving platter. Squeeze fresh lemon juice over the brussels sprouts and serve.
8 servings ½ cup * The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
Directions
Preheat the oven to 400°F. Cut the ends off the brussels sprouts, and take off the flimsiest outer leaves before cutting the sprouts in half. Toss them in a large mixing bowl with the olive oil and salt.
Transfer the sprouts to a baking pan and place them in the oven. Roast until the outer leaves are slightly brown, about 20–30 minutes.
During the last 4 minutes of roasting, add the pine nuts and currants to the pan and return to the oven.
Then, remove the pan from the oven and transfer to a serving platter. Squeeze fresh lemon juice over the brussels sprouts and serve.