If you want to reduce olive oil, use a mister and re-apply
as needed. You may cook to the “crispy”
stage like above or stop when they are tender.
The brown is fully caramelized.
Make ½ and ½, see which you like better!
Recipe makes approximately Six - 5 ounce servings. Based on the olive oil noted below, it would
be about 90 calories per 5 ounces….of which you will love every bite! I can eat a whole plate of these as my entire
meal.
Ingredients
2 lb. Brussels Sprouts
4 tbsp. olive oil
1 tsp. kosher salt
3/4 tsp. freshly ground black pepper
1-2 lemons
More salt and pepper as needed
Variation: Add 6 Sliced Fresh Garlic Cloves-make sure
they are coated with olive oil to prevent burning.
Instructions
1.
Preheat oven to 450
degrees F.
2.
Cut off the bottom ends of
the Brussels sprouts and discard. Cut the remaining part in half and place into
a large bowl.
3.
Drizzle with olive oil (OR
USE MISTER), salt, pepper and garlic if using and toss. Spread this mixture
onto a baking sheet covered in parchment paper. (Paper is to speed cleanup)
4.
Place the baking sheet
into the oven and roast for 40 minutes. Remove the baking sheet every 15
minutes while roasting and give the Brussels Sprouts a good toss to make sure
they are evenly roasting and browning.
5.
10 minutes before they are done squeeze an
entire lemon on top of the vegetables. If you have an extra lemon, cut into
slices as shown and toss on for the finish!
6.
Once the edges are crisp
and brown, remove the baking sheet from the oven. Taste and adjust seasonings
if needed. Serve immediately, or bring it to my house!
NOTE: You can take them out BEFORE they caramelize
and are tender. Try them both ways-
remove ½ at the tender point and cook the rest to crispy…you can decide which
one wins your taste test!
AGA Cooker: In an AGA cooker, use the middle of the
roasting oven and cut total time to 25 minutes.
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