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Full Online Book HomeLearning KitchenVegetables - Roasted Brussel Sprouts And Potatoes
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Vegetables - Roasted Brussel Sprouts And Potatoes Post by :vivekganjoor Category :Learning Kitchen Author :Unknown Date :March 2012 Read :2263

Click below to download : Vegetables - Roasted Brussel Sprouts And Potatoes (Format : PDF)

Vegetables - Roasted Brussel Sprouts And Potatoes

1 1/2 lb. brussel sprouts
3 tbsp. good olive oil
kosher salt
1/2 tsp. freshly ground black pepper
1 lb. fingerling potatoes -- washed, cut in 1/3's

Preheat the oven to 400°F.

Wash the potatoes, take out all eyes and cut in thirds. Wash the brussel sprouts and cut off the ends. Pull off any yellow outer leaves. Mix them in a bowl with the olive oil, salt and pepper.

Turn them out on a baking sheet and roast for 35-40 minutes, until crisp outside and tender inside. Shake the pan from time to time, to brown the brussel sprouts and potatoes evenly. Sprinkle with more kosher salt and serve.

If potatoes are not fully cooked and sprouts are, remove sprouts and continue cooking potatoes until cooked through.

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8 cups fresh Brussels Sprouts; or 4 (10-oz.) packages frozen Brussels Sprouts, thawed and drained 1/2 Butter or Margarine, melted 1/2 cup White Wine Worcestershire Sauce 4 tsp. Granulated Sugar 1/2 tsp. Salt Rinse and trim fresh Brussels sprouts. Place in a large pot of lightly salted water over high heat and bring to a boil.Reduce the heat to medium and continue to boil until the sprouts are just tender, about 8 to 10 minutes. Or drain thawed Brussels sprouts. Pre-heat oven to 450-F degrees. Place Brussels sprouts in a large roasting pan. Drizzlemelted butter or margarine