KOSHER RECIPES FOR GLUTEN-FREE LIVING
Wednesday, December 20, 2006
Roasted Brussels Sprouts
Roasting at a high heat caramelizes the edges of the brussels sprouts, and the flavor is emphasized by a simple combination of spices. This recipe just might make even a brussels sprout hater change their mind.
ROASTED BRUSSELS SPROUTS
1 1/2 pounds fresh brussel sprouts
3 tablespoons extra virgin olive oil
1/2 teaspoon garlic powder
1/2 teaspoon ground black pepper
1/2 teaspoon salt
1/2 teaspoon dried sage
Preheat oven to 400 degrees F. Cut the bottom of each brussel sprout off (about 1/4" or less) and then slice in half lengthwise. Toss all ingredients and place in a single layer on a baking dish. Roast for 25 minutes or until brussel sprouts are slightly browned and tender throughout. Toss once, half-way through cooking. Serve hot or cold.