Monday, January 24, 2011

Baked Brussel Sprouts

I made these brussel sprouts this weekend and they were fantastic. When I was a kid I remember absolutely detesting brussel sprouts, I thought they tasted nasty and mushy. However, baking them keeps them crisper, a texture I prefer over mushy. :)


Baked Brussel Sprouts
Brussel Sprouts
Splash Red Wine Vinegar
Salt to taste
Pepper to taste
Olive Oil
Halve brussel sprouts and spread out onto a 15x10 inch pan. Sprinkle with salt, red wine vinegar, pepper, and oil. Toss together and bake at 425 for about 20 minutes and serve.

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