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Oven Roasted Brussels Sprouts
Brussels sprouts (about 4 whole sprouts per serving)
Extra virgin olive oil
1. Preheat oven to 400F.
2. Trim bottom stem from sprouts and remove outside leaves. Halve sprouts.
3. Bring a large pot of lightly salted water to a rapid boil, add sprouts and cook for 6 minutes.
4. Immediately strain sprouts and, while still hot, toss them in a mixing bowl with olive oil and sea salt to coat.
5. Distribute evenly in a roasting pan. Roast at 400F for 15 minutes. Stir and return to oven for an additional 10 minutes.