Tuesday, December 14, 2010

List of recipes for holiday turkey and ham

Do you remember the three items on the list of recipes for holiday turkey or ham?
The first was Cranberry Chutney and the recipes is underneath this blog.
The second--Roasted Brussels Sprouts. We are going to have the recipe right below.
The third will be December 21--Pineapple Souffle--check back then.

Now don't stick your nose up about Brussels Sprouts. When you roast them with oil and garlic they are really d-e-l-i-c-i-o-u-s. Just give them a try. Even my kids like them.

Are you ready.
Roasted Brussels Sprouts

1 1/2 pounds Brussels sprouts, trimmed and extra leaves removed.
2 Tablespoons roasted garlic in a jar (use more if you like garlic as much as I do)
3 Tablespoons olive oil
Another 3 Tablespoons of olive oil
1 1/2 teaspoons lime pepper or regular pepper

Preheat oven 400 degrees.
Place Brussels sprouts, 3 Tablespoons oil, garlic and pepper in a re-sealable plastic bad.
Coat Brussels by shaking the bag.
Coat baking sheet with 3 Tablespoons of olive oil.
Place coated Brussels sprouts on baking sheet in the center of the oven.
Roast for 5 minutes then turn them and roast another 5 minutes, turn and roast another 5 minutes.
The Brussels sprouts should be a dark brown roasted color. You may need to leave in for another 5 minutes and turn.
Serves 6-8

Well, I hope you like these as much as my family does. Stop back around December 21 and check out the last recipe on the list--Pineapple Souffle.
Happy Cooking.

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