Brussels sprouts roasted with olive oil and salt: simply the best ever.
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Roasted Brussels Sprouts Tiffany Heffernan: Hi Ina, I wanted to do some new take on old traditions. Do you have any ideas how to spice up some traditional recipes? Thanks. Ina Garten: My favorite kind -- traditional recipes with a twist. I know what the answer is -- Roasted Brussels Sprouts. I’ll show you how to do it. All I do is put them on the sheet pan. Drizzle them with olive oil, lots of salt and pepper. Throw them in the oven 400 degrees for about 35 minutes and they’re crunchy on the outside, salty and absolutely delicious. It’s the only way I like them. Well, maybe not the only way. These are really good Brussels Sprouts -- I love them.
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