Tuesday, March 25, 2008

Roasted Brussels Sprouts

Roasted Brussels Sprouts
  • 1 lb Brussels sprouts
  • 6 cloves garlic
  • 1 carrot diced
  • 1/4 cup extra virgin olive oil
  • salt and pepper to taste

Steam the Brussels sprouts first in a large pot of salted water. Drain and toss with all the ingredients. Preheat oven to 350. Place veggies on a sheet pan and roast for 25 minutes or until golden brown. Make sure not to skip the steaming step, I noticed the Brussels sprouts tend to get too dried out if not steamed. You can also mix with parsnips, yams, potatoes, or any other root vegetables for a more exotic side dish. Enjoy!


Cakespy said...

This looks so so so good! I love brussels sprouts. Are you a professional chef in NJ?

Chef Erik said...

Yes, I cook mostly vegetarian with some fish , and organic meats. Thanks for stopping by.