and Fresh Florida Tomatoes Month, as well as Jazz Appreciation Month. It is also Brussels Sprouts Month. Now don't turn your nose up. You have to try them. I think Brussels sprouts are my favorite vegetable, maybe this recipe will them your favorite also. Roasting them makes them really delicious.
Here's a recipe you have to try.
Roasted Brussels Sprouts
1 1/2 pounds Brussels sprouts, trimmed and extra leaves removed
2 Tablespoons roasted garlic in a jar (or more if you are garlic nut)
3 Tablespoons of olive oil
Another 3 Tablespoons of olive oil
1 1/2 teaspoons lime pepper or regular pepper
Salt to taste
Preheat oven to 400 degrees.
Place Brussels sprouts, 3 Tablespoons oil, garlic and pepper in a re-sealable plastic bag.
Seal and shake to coat the Brussels sprouts thoroughly.
Coat baking sheet with 3 Tablespoons of olive oil and place the Brussels spouts on sheet.
Roast for 5 minutes then turn and roast another 5 minutes.
The Brussels sprouts should be a dark brown roasted color. You may need to roast them for
another 5 minutes
Serve 6-8
©Connie Hope
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