Servings:three to four.
You can jazz up this basic recipe by addingRosemary-Lemon Thyme OilorMoroccan Spice Rubwhen you toss the Brussels sprouts with olive oil and salt and pepper before roasting. Or toss the Brussels sprouts withSesame Sea Salt,Caramelized Shallot Butter,Ginger-Lemon酱油溅, orToasted Coriander & Garlic Oilafter they come out of the oven.
I rub the cut brussels sprouts with a tablespoon of bacon fat instead of using olive oil. When they're done roasting, toss them with a little balsamic vinegar and chopped, cooked bacon ... oh my !!
This was yummy!
Scrumptious
Brussels sprouts are one of my favorite vegetables to roast, but this version was a lot less time-consuming and I didn't burn anything, an issue I often had when using other recipes. The method itself was simple, quick, and turned out perfectly roasted sprouts with a sweet, nutty flavor.
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