Best Brussel Sprouts

Okay, these are not the BEST Brussel sprouts. I am pretty sure the BEST ones are cooked with bacon. But these are pretty good.

Pre-heat oven to 400 F.

Take some sprouts. Slice off the stem ends. Slice the largest ones in half, so all the pieces are about the same size, bite-size.

Take some carrots. Cut them into pieces about the same size as the sprouts, maybe a bit smaller.

Put the veggies in a casserole dish. Drizzle with olive oil, add salt and pepper. Stir so the veggies are coated in oil. Put the lid on the casserole dish.

Cook for about twenty minutes. Take the pan out and give the veggies a stir. If the carrots are soft and the stray sprout leaves are browned, it’s done. If not, put back in for another fifteen minutes.

Best eaten hot. If you do refrigerate them and re-heat, they smell … very cabbage-y. But they still taste good! Also good with a bit of parmesan or other grated cheese.


One Response

  1. […] HAD ME GOING. It turns out Sigrid Ellis’ “Best Brussel Sprouts” post is a recipe, not an idea for a new Hugo […]

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