Friday, December 3, 2010

Roasted Brussel Sprouts and a Giveaway!

I'm not gonna lie, this is a sort of Thanksgiving-ish post (since I made this dish on Thanksgiving), but I'll keep it brief as I'm sure we've all had our fill of holiday food (at least until Christmas...).

So, as the only member of my entire extended family who does not eat meat, I didn't bother cooking up a Tofurkey or anything. Besides, I find that I'm more of a "sides" kind of girl anyway. I mostly loaded up on veggies (green beans, roasted brussels sprouts, sweet potatoes), stuffing (which was accidently vegan, lol), cranberry sauce, and bread rolls. Seriously. I ate so many sweet potatoes. I love those things! I had them both regular and with ricemallow creme. Good stuff.

However, the one dish I made that was only for me was my roasted brussels sprouts. Can you believe nobody in my family likes these tasty little gems? 

In fact, my sister starting griping at me that I needed to "put a lid on them" because she couldn't stand the smell. I suppose they are a little strong... So, if you like brussels sprouts, this is a perfect recipe. It's easy, simple, and soooo tasty. I like mine a little salty and a pretty crispy on the edges, so feel free to adjust the salt and/or how long you cook them.

Roasted Brussels Sprouts:
1 lb. (ish) of brussels sprouts
2 Tb. olive oil (or just enough to coat)
1/2 tsp. kosher salt

1. Preheat the oven to 375F.

2. Prepare the brussel sprouts by washing them, cutting off the hard ends, pulling off any yellow outer leaves (green outer leaves are okay), and quartering them.

3. Toss them in a bowl with the oil and salt until coated.

4. Roast them on a baking sheet in a single layer for 35 minutes or so, until the outer edges are crispy and the insides are nice and tender. Shake the pan occasionally to mix them up. You can add more salt to serve.

After about 15 minutes, a lot of the stray leaves will be super brown and crispy. I like to steal these from the pan and then munch on them while the rest of the sprouts are roasting. Lol.

I would also like to take the time here to loudly announce that Bianca from Vegan Crunk is giving away a copy of Caribbean Vegan. If you're into exploring new ethnic foods and expanding your palate, this cookbook would be an awesome addition to your collection.

For a chance to win, just visit her blog post, Cookie Sale and Caribbean Vegan Giveaway, and do as she instructs. Good luck!

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