Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality

Iraq Dinar/News is a popular topic among many topics this board offers. You must log in to see and participate in our Dinar sections.

Position yourself for free after watching the video on eCommerce at


I can be reached by phone or text 7am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.
Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2017

Roasted Brussels Sprouts


Posts : 26746
Thanked : 1363
Join date : 2013-01-12

Roasted Brussels Sprouts

Post by Lobo on Sun 24 Jan 2016, 2:46 am

Roasted Brussels Sprouts

Read Reviews

Write a Review
Prep Time: 10 minutes
Cook Time: 40 minutes
Servings: 6
In this easy recipe from Ina Garten, brussels sprouts are tossed with olive oil, salt and pepper and then roasted in the oven. She salts the sprouts again just before serving because she likes them salty like French fries.

  • 33


  • 1 1/2 lb. brussels sprouts
  • 3 Tbs. extra-virgin olive oil
  • 3/4 tsp. kosher salt, plus more, to taste
  • 1/2 tsp. freshly ground pepper


Preheat an oven to 400°F.

Cut off the brown ends of the brussels sprouts and pull off any yellow outer leaves. In a bowl, combine the brussels sprouts, olive oil, the 3/4 tsp. salt and the pepper and stir to coat well.

Transfer the brussels sprouts to a baking sheet and roast in the oven until they are crisp on the outside and tender on the inside, 35 to 40 minutes. Shake the pan occasionally to brown the sprouts evenly.

Remove from the oven and sprinkle the brussels sprouts with more salt. Serve immediately. Serves 6.

Adapted from The Barefoot Contessa Cookbook, by Ina Garten (Crown Publishing Group, 1999).

Related Tips

    Current date/time is Thu 23 Nov 2017, 5:18 am