I really did not like Brussel sprouts as a kid. They had a smell about them. Everyone has been cooking with them and I have seen them on like every food site. So, I broke down and thought I would give them a try. I was cooking for a friend’s birthday dinner and thought there was no better time to try them. The meal was Italian so I put a spin to make these Italian Roasted Brussel Sprouts. I will be trying brussel sprouts again. They weren’t half bad. I actually mixed them with radishes (my new favorite vegetable) for both the taste and the contrast in color.
As a total aside and an update to my post this morning, I just had this email about Brussel sprouts from Whole Foods come across my desk. I had to share it.
Ingredients (adapted from Our Savory Life):
- 1 pounds Brussels sprouts
- 1/2 bag of radishes
- 3 tablespoons good olive oil
- ¾ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 1/2 tsp Oregano
Instructions
- Pre-heat oven to 400 degrees F.
- Cut off the brown ends of the Brussels sprouts and pull off any yellow outer leaves. Cut them in half.
- Cut off each end of the radish.
- Mix them in a bowl with the olive oil, salt, pepper and oregano.
- Pour them on a sheet
- Roast for 35 to 40 minutes, until crisp on the outside and tender on the inside.
- Transfer to a serving dish.
Serve and Enjoy!
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