I made these Brussel Sprouts for the students in the 4 Glen Cove Elementary Schools, and the students willing to try them loved them. I’m still trying to get more children to taste my “Harvest of the Month” vegetable, but it’s hard to change children who are not accustomed to trying new things.
For the Middle School students and the High School students, I added a tablespoon of honey and 1/4 t. of red pepper flakes to the recipe, to spice it up, and the result was awesome. Try making them both ways, and let me know which one you prefer.
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Ingredients
2 cups brussels sprouts, cut in half
2 tbsp. extra-virgin olive oil
Salt (flakes preferred)
Freshly ground black pepper
1 Tbs. Chopped garlic
1 Tbs. Balsamic Vinegar
Preparation
- Preheat oven to 400 degrees F.
- In a large bowl, toss Brussel Sprouts with olive oil, garlic, S & P, and Balsamic Vinegar.
- Place on cookie sheet, lined with parchment paper, and covered with parchment paper.
- Roast for about 20-30 minutes, stirring occasionally. Remove from the oven, and sprinkle with more salt to taste.
- Serve immediately
- 2 cups brussels sprouts, cut in half
- 2 tbsp. extra-virgin olive oil
- Salt (flakes preferred)
- Freshly ground black pepper
- 1 Tbs. Chopped garlic
- 1 Tbs. Balsamic Vinegar
- Preheat oven to 400 degrees F.
- In a large bowl, toss Brussel Sprouts with olive oil, garlic, S & P, and Balsamic Vinegar.
- Place on cookie sheet, lined with parchment paper, and covered with parchment paper.
- Roast for about 20-30 minutes, stirring occasionally. Remove from the oven, and sprinkle with more salt to taste.
- Serve immediately
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