http://theculturedcook.com/2008/11/my-apologies-to-brussel-sprouts/ ...we can all be knowledgeable nibblers... Sun, 12 Feb 2012 08:49:24 +0000 hourly 1 http://wordpress.org/?v=3.3.1 http://theculturedcook.com/2008/11/my-apologies-to-brussel-sprouts/comment-page-1/#comment-249 Sarah Sat, 06 Dec 2008 20:34:36 +0000 http://theculturedcook.com/?p=718#comment-249 I made sprouts for dinner last night. They are very good roasted too. Roasting releases a sweetness in the sprouts that you do not get when they are steamed. Clean and quarter, and toss with a splash of oil, sea salt and freshly ground pepper (or ground sesame seeds/sesame salt.) Bake at 475 for ~20 min. (Watch carefully, times vary) until they become brown and outer leaves become crispy and very dark brown. I made sprouts for dinner last night. They are very good roasted too. Roasting releases a sweetness in the sprouts that you do not get when they are steamed. Clean and quarter, and toss with a splash of oil, sea salt and freshly ground pepper (or ground sesame seeds/sesame salt.) Bake at 475 for ~20 min. (Watch carefully, times vary) until they become brown and outer leaves become crispy and very dark brown.

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