Roasted Brussel sprouts. Yum!

[bif]

http://cookingwiththemark.blogspot.com

Ingredients
Brussel sprouts (Cook a lot)
2 onions, coarsely chopped
olive oil

Directions
Peal off the first layer of leaves of the sprouts. Steam them until cooked about half way through-about five minutes. Then toss them with the onions in olive oil and place on a cookie sheet or pizza pan. Roast at 350° for 30 minutes, turning once to brown evenly. Serve with salt and pepper.

[dixiegrrrrl]

1. I just emptied the sprout bag for dinner last night..

this sounds much yummier.

[Coyote_Bandit]

2. I do something similiar

Dice a half pound of bacon into small pieces. Spread on single layer in baking dish. Bake until not quite done. Add diced onion, prepared brussel sprouts, sliced mushrooms, and cut asparagus spears. Coat in bacon drippngs that are in the baking dish. Cover. Bake until veggies are crisp tender.

Yum. Roasted brussel sprouts in almosr any form are a personal favorite.

[rdharma]

3. Toss them with a little Balsamic before serving.

You can also use a reduction of Balsamic and sugar or honey for a glaze topped by dried cranberries. Mmmmmmm!

[bettyellen]

4. these are awsome

BRUSSELS SPROUTS, MOMOFUKU-STYLE
Adapted from Momofuku via Food52
Serves 4

Ingredients:
2 lbs. Brussels sprouts
2 Tbsp vegetable oil
1/2 cup chopped cilantro leaves

For the vinaigrette:
2 Tbsp thinly-sliced cilantro stems
1/2 cup fish sauce
1/4 cup water
2 tablespoons rice vinegar
Juice of 1 lime
1/4 cup sugar
1 garlic clove, minced
1 to 3 red bird’s-eye chiles, thinly sliced, seeds intact

Directions:
Combine all the ingredients for the vinaigrette and set aside (it can be made up to a week in advance if stored in the fridge).

Preheat oven to 400 degrees F. Trim the sprouts, cutting off the dry part of the stem and peeling away any yellow or loose leaves. Dry very well. Cut the sprouts in halves, large ones in quarters. Toss them with the oil, then lay them, cut sides down, in one layer on a large baking sheet (you may need two). Roast for about 15 minutes, then, if they’re browning, flip them with a spatula. Continue roasting until they’re tender and nicely brown, another 10 minutes or so.

When ready to serve, toss with dressing to taste and cilantro leaves.