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Prep Time: 25 Minutes Cook Time: 15 Minutes |
Ready In: 40 Minutes Servings: 6 |
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These mini cabbages are surprisingly big on flavor, notes Tina Repack of Johnstown, Pennsylvania. Although the brussels sprouts are very simply seasoned, roasting them caramelizes their natural sugars, giving them a subtle sweetness. Ingredients:
2 pounds fresh or frozen brussels sprouts, thawed |
1 tablespoon butter |
1 tablespoon olive oil |
1/2 teaspoon salt |
1/4 teaspoon pepper |
Directions:
1. Cut an X in the core of each brussels sprout. Place 1 in. of water in a saucepan; add sprouts. Bring to a boil. Reduce heat; cover and simmer for 5-6 minutes or until crisp-tender. Drain. Add the remaining ingredients and toss to coat.
2. Arrange sprouts in a single layer in a 15-in. x 10-in. x 1-in. baking pan coated with cooking spray. Bake, uncovered, at 425° for 15-20 minutes, stirring occasionally. Yield: 6 servings.
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