Roasted Brussels Sprouts
It's that time of year when Brussels Sprouts are in season. These were not my favorite vegetables when I was younger but I have learned to love them. Roasting them in the oven brings out their natural sweetness. I love the crispy edges and the leaves that get crispy. They are even better drizzled with a little of the FRENCH PANTRY Traditional Balsamic.
The best version of Brussels Sprouts I have enjoyed is the Social restaurant in Birmingham, Michigan. They are served as an appetizer. Crispy with vinegar, they are salty, crunchy, and tart. Delicious! I discovered these attending my first bon Table meeting at the home office.
bonCook tools used: Perforated Baking Sheet, Bonmat, Santoku Chef Knife, Stainless Mixing Bowl, FRENCH PANTRY EVOO, or FRENCH PANTRY Olive Oil Blend of choice, FRENCH PANTRY Sel Gris Salt, FRENCH PANTRY Pepper from the Pep Rally
Ingredients
1-2 bags of fresh Brussels sprouts
1-2 tablespoons FRENCH PANTRY EVOO
(Or your favorite FRENCH PANTRY Olive Oil, Roasted Garlic, Pesto Parmesan)
FRENCH PANTRY Sel Gris Salt
FRENCH PANTRY Pepper from the Pep Rally
Instructions
Preheat the oven to 400 F. Place a Bonmat on top of a Perforated Baking Sheet.
Halve Brussels Sprouts and remove the outer leaves. Place the Brussels Sprouts in a bowl with the Olive Oil and season with the salt and pepper.
Toss to coat. Place the Brussels sprouts on the Bonmat and roast in the oven for 15-20 minutes or until desired doneness.