Charred and creamy, is there a more delicious veg than a roasted Brussels sprout? Hey, did you know it is called Brussels because it was first cultivated in Belgium.
Anyhoo, I wanted to make the dish for Thanksgiving and, using a 13-year-old recipe, I cooked them just like the Barefoot Contessa would cook them. Salty like a French fry.
Simple. 400 degrees, 40 minutes, olive oil, pepper and salt.
That’s it. Simplice but perfect!
Janet Eats 