Time: 45 minutes
This is a recipe that I have made for years and my kids like it. I always make a big batch, as I like to heat it up the next day and sometimes just pop a runny egg on top for breakfast… crazy, but good and healthy. I recently started putting Zhoug sauce on it – if you like a bit of heat, you should try this duo and have a day taking on an Impossible Dream!
Music Selection: Il Divo – Impossible Dream
1 ½ lbs of fresh brussel sprouts
2 Tbsp dried dill
1 tsp garlic powder
3 – 4 Tbsp olive oil
Optional – serve with Zhoug
Preheat oven to 400 deg F.
Trim the ends of the brussel sprouts, then quarter them. Rinse them off and let dry well.
In large bowl, toss the brussel sprouts with the olive oil, dill and garlic powder.
Spread the brussel sprouts evenly on a foil lined baking sheet. Salt and pepper the sprouts.
Place in oven for 20 – 25 minutes. Check them, so they do not burn.
Serve with Zhoug sauce and these are a great accompaniment to Star Anise Asian Beef Stew and Sauteed Bok Choy!
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