Sunday, November 11, 2012

Roasted Brussels Sprouts - VIDEO

The waning days of Autumn and Roasted Brussels Sprouts are a delicious combination. This is just a basic recipe, but there is a reason -- it's just plain good.

These pint-sized cabbages take on a nutty flavor when roasted. It's the difference between a boiled or baked potato -- I prefer mine baked.

My latest stop-motion animated recipe video is a short one. Because all I did was remove the old yellowed leaves and tough stems, slice some of them in half, drizzle with olive oil, season with salt and pepper, and finally finish them off with a half hour of roasting.

When I run across a 10-ounce package at my local 99c only Store, I always pick up a couple. I also have another recipe, Brussels Sprouts in Spicy Sour Cream -- just click here.

With Thanksgiving and Christmas right around the corner grab a bag of these edible ornaments, to set out along with your roasted bird, and give the Grinchiest of Chef's recipes a try. So until you pick some up, allow me to entertain you with my latest animated recipe video, Roasted Brussels Sprouts.

Roasted Brussels Sprouts - VIDEO

Play it here. Video runs 1 minutes, 41 seconds.

To view or embed from YouTube, click here.

Ingredients (2 servings as a side dish)
  • 10 ounces Brussels Sprouts - or enough to fill a roasting pan. Whole and/or sliced in half, lengthwise.
  • 2 tablespoons Olive Oil.
  • Salt and Pepper to taste.

To prepare Brussels sprouts, remove any outer yellowed old leaves.

Thinly slice off stem ends and. Cut Brussels sprouts in half lengthwise. You can leave the smaller ones whole -- I like to mix it up. Of course, you can just leave them all whole, they will be more tender in the middle.

Arrange into one layer on a baking sheet or pan. Drizzle Brussels sprouts with olive oil. You can slide around Brussels sprouts in the pan to coat all sides.

Sprinkle on salt and pepper to taste.

Cook uncovered in a 350-degree oven for about 30 minutes. Done when some of the Brussels Sprout leaves are lightly browned.

To make them more tender, just cover the baking Brussels sprouts with foil, or use a baking dish with a cover. You may need to add an extra 10 minutes -- done when easily pierced with a fork or knife.


Shay said...

Love this recipe! I've made it before using your basic recipe and sprinkling on a couple tablespoons of grated parmesan and real bacon bits (like Hormel's) after drizzling on the olive oil...delicious!

99 Cent Chef said...

hi Shay, excellent additions ;-p

Kellie Alexander said...

I've always enjoyed your blog, but may I say that you are bringing it to an art form. LOVE the stop gap filming!

Plus, really fun recipes.


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