I make roasted brussels sprouts at least twice a week. They are SO good, even if you think you don't like them, try this recipe, you may just change your mind.
Roasted Brussels Sprouts
10-20 Brussels Sprouts
1-2 tbsp Olive Oil
Basil (chopped fresh or dried)
Pre-heat oven to 400*
Cut the stump off the end of each sprout and cut each one in half. *
Place in a bowl along with the olive oil. Using a large spoon stir until the sprouts are evenly coated. Spread the sprouts onto a roasting pan or cookie sheet. Sprinkle with salt, pepper, garlic powder and basil. Then make sure each sprout is CUT SIDE down on the pan.
Roast for 10 minutes. Give the pan a nice shake-a shake and put back in the oven for another 5-10 minutes. You will know the sprouts are done when they start to brown just slightly. Any of the single leaves that are on the pan will be a wonderful, crispy-crunchy treat!
*I do not wash my brussels sprouts. I guess I am hoping the high temp of the oven will kill any bad stuff off, plus your sprouts need to be dry in order for them to roast well. So...if you do choose to wash them, allow plenty of time for them to dry.
|Cut off the purplish-brown stump.|
|Toss to coat in olive oil.|
|Make sure they are face down after sprinkling with herbs.|
Candy-topped Brownie Bites
Okay...this one is super easy and fun. Use a regular box of brownie mix but use applesauce in place of oil. Follow the baking/pre-heating directions on the box. Place the batter in lined mini-muffin tins and bake for 15-20 minutes. Use the clean toothpick trick to make sure they are done.
Remove the brownies from the oven and immediately top each one with a candy pumpkin or candy corn.
The great thing about making them in mini muffin tins is that your brownie is perfectly portioned to keep from going over board.
|Cute and tasty!|
Enjoy! Let me know if you try these recipes :)