Brussels Sprouts, Roasted
Portion Size: ½ cup Brussel sprouts Yields: 8 servings
|4 cups Brussels sprouts,||Washed, ends trimmed and yellow leaves removed|
|1 tablespoon olive oil|
|1 teaspoon salt|
|½ teaspoon black pepper|
|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.