Monday, June 19, 2017


By Mary Kennedy  

I'm trying a lot of new "whole foods" recipes and I thought I'd start with greens. Brussel sprouts, for starters.
I've been cooking them in a really uninspired way--halving them and boiling them with a bit of salt, and then topping them with butter. But I discovered a better way--roasted brussel sprouts!
Here's all you need to do. Get a large plastic bag and toss in these ingredients.
1 and 1/2 pound brussel sprouts, trimmed and halved
2 Tablespoons olive oil
1/4 cup bread crumbs
1/2 cup shredded parmesan cheese
1 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon pepper
Give them a good shake and spread them on a baking sheet that's been sprayed with PAM.
Now roast at 425 degrees for 15-17 minutes. What could be easier? Hope you try it and stay tuned for more interesting takes on veggies. Note: the brussel sprouts pictured above are topped with a little cooked crumbled bacon, but I make the vegetarian version.
Mary Kennedy

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