Tuesday, November 15, 2011

"Turtle Shells" aka: Roasted Brussel Sprouts

Becca here!  And no, I'm not playing the part of the mean big sister trying to trick you into eating your veggies - these really are delicious!  Forget everything you know about mushy, strange smelling brussel sprouts; these are slightly crunchy on the outside, smooth inside, and tasty.  The roasting process brings out the sweetness in vegetables, and brussel sprouts are no exception.  My kids actually love them too, and have given them the fun nickname of "turtle shells" that has stuck around here.  So, what are you waiting for?  Fall is prime brussel sprout season, so grab some next time you're at the store & give them a try!


fresh brussel sprouts, from the produce section (I served my family 1 lb. and they were easily all gone)
olive oil, for drizzling
salt and pepper, to taste

1.  Preheat oven to 450 F.
2.  Wash brussel sprouts, and slice them into half lengthwise (remember, turtle shells!)
3.  Place them in a single layer onto a large baking sheet with an edge. It doesn't matter which side is facing up.
4.  Drizzle with olive oil, salt, and pepper.
5.  Place into the preheated oven, and set the timer for 10 minutes. 
6.  After 10 minutes, use a wide spatula to gently toss and flip the brussel sprouts.
7.  Continue roasting until the edges are definitely browning and crispy, approximately 10 additional minutes.  Watch the last few minutes to make sure they aren't burning.
8.  Serve to your family, and feel great about them enjoying a super healthy vegetable!

I'll be back Friday with a great easy, weeknight slow cooker soup that I think your whole family will enjoy!

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