Brussels Sprouts – they are fresh!

Our Saturday market has ended for the season.  And yes, we’ve been somewhat slack in our postings this year. We promise to be better. We do.. However, there are still plenty of seasonal vegetables to cook and prepare. One vegetable in season now are Brussels Sprouts. This recipe is quite tasty and comes from The Barefoot Contessa Cookbook by Ina Gartner.  If you’ve not really enjoyed Brussels Sprouts before, this recipe might change your mind.  It’s so simple!

Roasted Brussels Sprouts

1 1/2 pounds Brussels sprouts
3 tablespoons good olive oil
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Preheat oven to 400 degrees F.

Cut off the brown ends of the Brussels sprouts and pull off any yellow outer leaves. Mix them in a bowl with the olive oil, salt and pepper. Pour them on a sheet pan and roast for 35 to 40 minutes, until crisp on the outside and tender on the inside. Shake the pan from time to time to brown the sprouts evenly. Sprinkle with more kosher salt ( I like these salty like French fries), and serve immediately.

Serves: 6; Calories: 109; Total Fat: 7 grams; Saturated Fat: 1 gram; Protein: 4 grams; Total carbohydrates: 10 grams; Sugar: 2 grams; Fiber: 4 grams; Cholesterol: 0 milligrams; Sodium: 269 milligrams

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