Post by Loupy on May 17, 2017 0:43:44 GMT -7
Roasted Brussels Sprouts with Capers
From: Linda Etherton @ glutenfreehomemaker.com/
These roasted Brussels sprouts will convert veggie haters before they even realize it! The crisp leaves and salty tang of the capers are a great combination and will change any memories of mushy, bitter Brussels sprouts from your past into something so much better.
Ingredients
1 pound Brussels sprouts
2-3 Tablespoons olive oil
1 teaspoon salt (or to taste, the capers are salty)
1/4 teaspoon pepper
2 Tablespoons capers (not drained)
Instructions
Wash Brussels sprouts and cut in half (cutting off woody stem if there is one.)
Toss halves with oil, salt, and pepper and spread on a foil-lined baking sheet.
Bake at 400° for 25 minutes or until browned and slightly crunchy.
Optionally, you could place the baking sheet on a preheated grill and stir several times during the baking.
Remove to serving bowl and mix in capers.
From: Linda Etherton @ glutenfreehomemaker.com/
These roasted Brussels sprouts will convert veggie haters before they even realize it! The crisp leaves and salty tang of the capers are a great combination and will change any memories of mushy, bitter Brussels sprouts from your past into something so much better.
Ingredients
1 pound Brussels sprouts
2-3 Tablespoons olive oil
1 teaspoon salt (or to taste, the capers are salty)
1/4 teaspoon pepper
2 Tablespoons capers (not drained)
Instructions
Wash Brussels sprouts and cut in half (cutting off woody stem if there is one.)
Toss halves with oil, salt, and pepper and spread on a foil-lined baking sheet.
Bake at 400° for 25 minutes or until browned and slightly crunchy.
Optionally, you could place the baking sheet on a preheated grill and stir several times during the baking.
Remove to serving bowl and mix in capers.
