Brussels Sprouts, Roasted
Portion Size: ½ cup Brussel sprouts Yields: 8 servings
| Ingredients | Notes: |
| 4 cups Brussels sprouts, | Washed, ends trimmed and yellow leaves removed |
| 1 tablespoon olive oil | |
| 1 teaspoon salt | |
| ½ teaspoon black pepper |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | Preheat oven to 400°F. | |
| 2 | Place trimmed Brussels sprouts, olive oil, salt, and pepper in a large bowl. | |
| 3 | Toss to coat. Place onto a baking sheet, and place on center oven rack. | |
| 4 | Roast in the preheated oven for 30 to 45 minutes, shaking pan every 5 to 7 minutes for even browning. | |
| 5 | Reduce heat when necessary to prevent burning. | |
| 6 | Brussels sprouts should be darkest brown, almost black, when done. Serve immediately. | Cook until internal temperature reaches 135°F. |
Variations: Brussels Sprouts can be steamed, braised, microwaved, roasted, stir fry. May add choice of herbs or spices for flavor.
Brussels Sprouts with Bacon: use recipe above but add 4 slices bacon, cut into small slices.
Brussels Sprouts with Parmesan: use roasted brussels sprouts recipe, but add ¼ cup Parmesan during last 7 minutes of roasting.
Brussels Sprouts with Balsamic Dressing: Use roasted brussels sprouts recipe but add 3 tablespoons Balsamic vinegar during last 10 minutes of baking.
Posted in Vegetable Recipes
