Saturday, November 10, 2007

Brussels Sprout Tree

Have you ever seen such a thing? We enjoy Brussels Sprouts so I bought them in their natural state at the LAST outdoor farmer's market. I printed out a few yummy sounding recipes but we've stuck with the tried and true:

Roasted Brussels Sprouts

Brussels Sprouts
Olive Oil
Salt and Pepper
Parmesan, optional.

Throw them in a Pyrex, coat generously with olive oil, salt and pepper and roast them at 450 degrees or so for a while (30-40 minutes?) until they are sufficiently charred. Add thin slices of parmesan if you want. Yum. This recipe applies to many other vegetables, such as broccoli, cauliflower and others.

Goodness to dish ratio: 4/4. It's only one dish but it's a bitch to clean. Try an SOS pad. I never knew what they were until this year. Love 'em!

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1 comment:

LauraJ said...

Good morning~ I came across your blog through flickr perhaps or somewhere I don't remember. Anyway I like your blog, your kids are beautiful, your sewing is gorgeous and the things you make are wonderful! I shall return!