All Photos © Christine Elise McCarthy 2015
To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.
I love Brussels sprouts. They can be cooked lots of ways & go great in pasta or on pizza. They are also wonderful, raw & shredded, in salads. Here are some of my posts using these babies.
Rustic Pizza with Vegan Sausage, Broccolette (Broccolini), Shaved Brussels Sprouts, Mushrooms, Farmers Cheese, Goat Cheese and Micro Arugula
So – today – I just cut a bunch of these guys up – tossed them with a little olive oil and S&P. They were delicious, as is, and could be served as a side dish or – as I did – served as an appetizer with some dipping sauce of your choice. I happened to have truffle aioli by Stonewall Kitchen (I am helpless against their packaging which makes all their products almost irresistible to me) & it was a perfect, if very rich, flavor with the Brussels sprouts. You could make your own aioli or use a dressing – like ranch or something. The best part was the crispy outer leaves. Mmmm!
Simple Salt & Pepper Roasted Brussels Sprouts
Feeds as many as you like – depending on how many you make
Brussels sprouts – halved or quartered if they are very large
And your choice of dipping sauce – optional
Heat the oven to 400 degrees. Toss the sprouts in a drizzle of olive oil & some salt & pepper. Roast 15-20 minutes or until they are done to your liking. Bust out the dip & go to town!