Roasted Brussels Sprouts
Main Dishes • European
Description
If Brussels sprouts are bitter, it means they are overripe. To fix this, make deep cross cuts in the stems or cut the sprouts in half and boil them longer. It is also recommended to add a little lemon juice to the water while boiling. Olive oil for cooking should be labeled 'pomace' rather than 'virgin' or 'extra virgin'.
Ingredients
- Leek ½ stalk
- Brussels Sprouts ½ kg
- Walnuts 0 oz
- Salt to taste
- Ground Black Pepper to taste
- Olive Oil 2 tablespoons
Step-by-Step Guide
Step 1
Wash the Brussels sprouts, remove the outer leaves, and trim the stems. If the sprouts are of different sizes, cut the larger ones in half.
Step 2
Boil enough water in a pot to cover all the Brussels sprouts. Add the sprouts to the boiling water for two minutes, then drain the water.
Step 3
Slice the leek into half rings. Break the walnuts into quarters, or smaller if desired.
Step 4
In a deep dish, pour in 2 tablespoons of oil. Add the leek, walnuts, salt, pepper, and the boiled Brussels sprouts. Mix well.
Step 5
Spread the prepared mixture on a baking sheet or in a baking dish and place it in a preheated oven (355°F or medium heat). Roast until golden brown (about 10 minutes).
Cooked This Dish? Share Your Creation!
Snap a photo and let your culinary masterpiece inspire others.
Users Photos
No photos yet. Be the first to share!