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Roasted Brussels Sprouts
| Ingredients 1 cup - strong brewed coffee, cooled 1 lb. - Brussels sprouts 1 to 3 tablespoons - extra-virgin olive oil 1/2 teaspoon - kosher salt; more to taste Freshly ground black pepper Optional fresh spices Directions Preheat oven 475° Position
a rack in the center of the oven and heat the oven to 475° F. Line a
heavy-duty rimmed baking sheet with parchment. Trim the Brussels
sprouts, and then halve them lengthwise. In a medium bowl, toss the
sprouts with enough of the olive oil to coat generously, the salt, and
a few grinds of pepper. Turn the Brussels sprouts out onto the
baking sheet and arrange the pieces so that they are evenly spaced and
lying on a cut side. If the pieces cover the baking sheet sparsely,
arrange them toward the edges of the baking sheet for the best
browning. Arrange cut side down on baking sheet. Roast until the
sprouts are tender and browned, about 15 minutes (no need to turn them). Return
the Brussels sprouts to the bowl in which you tossed them with the oil,
or put them in a clean serving bowl. If they seem a bit dry, drizzle
them with a little oil. Season to taste. Bon Appétit!!
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