Roasted Sprouting Brussels Recipe

How to make it

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• Preheat Oven to 400 Degrees
• Cut the Sprouts off the stalk, peel off the dried & older outer layers and wash. Put in colander to dry. Cut their stems now as it's easier to do so after their off their stalk.
• Wash New Potatoes & cut in quarters so they're the same size as the Sprouts. (They get crispier this way too.)
• Pour Olive Oil into the Ramekin to coat the bottom & sides so the everything gets crispier & nothing sticks.
• Break up & peel the Garlic put them in a glass dish or a large ramekin dish.
• Peel the Onions & cut them into half inch wide chunks. Put them in same dish as garlic.
• Make sure the quartered Potatoes & the Sprouts are dry and put them with the Onions & Garlic.
• Pour 1/4 Cup of Olive Oil over the Vegetables & using your clean hands, make sure everything is coated with the Oil.
• Before you add more oil sprinkle in 4 pinches of Salt & 3 pinches of Pepper.
• I use the cupped palm of my hand to measure Tablespoons. Put between 2 to 3 measures of Rosemary into the bowl. Then mix everything together In the dish making sure everything is coated. Put into the oven, uncovered.
• I stir it every 20 minutes or so. Sometimes I add a little more Olive Oil to crisp things up. If you're a butter head, you can put a Tablespoon or 2 in during the last 15 minutes of cooking. If you put it in sooner it will burn and destroy the lovely roasted & nutty flavors of the Roasted Sprouted Brussels. The photo is a before picture. I'll try to add an after photo too.
• Serve and share it with someone you like. ENJOY.

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