One pound fresh
Brussels
Sprouts (removed from the stalk)
Olive Oil
Salt
Preheat
oven to 400ºF. After cutting the
Brussels
Sprouts from the stalk, rinse in fresh water, remove any tough,
outer wrapper leaves as well as any discolored or unsightly parts.
Cut the larger sprouts in half.
With the
Brussels
Sprouts in a bowl, pour in enough olive oil to thoroughly coat
them. Place them onto a baking pan, and spread them around so that
they are one layer thick.
Sprinkle
salt to taste over them. We prefer to use a freshly ground, natural
(unrefined) salt, with the grinder set relatively course.
Place in
the oven and bake for about 20 minutes or under fork tender. Remove
from oven and from baking sheet. Serve hot.
Makes 4
to 6 servings.
Source: Denise Dunton, Liberal, OR
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