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Roasted brussels sprouts and a cookbook giveaway!

Hello friends! It is time for another cookbook giveaway! We are extremely grateful for our wonderful readers, so this is our way of thanking you for visiting our blog. Leave a comment on this post telling us what you did for Mother's Day or what the weather is like where you live or what your favorite cookbook is or anything you want, for that matter. We will randomly choose one lucky winner on May 16th, 2011, to receive a copy of The Barefoot Contessa Cookbook by Ina Garten.

For additional entries, leave separate comments for any or all of the following:

- Subscribe to our RSS feed.

- Follow us on Twitter.

- Friend us on Facebook.

- Write about this giveaway on your blog, linking back to it.


Now onto a quick and easy veggie recipe from this very cookbook!

Have you ever read the children's book A Bad Case of Stripes? Poor Camilla Cream gets a bad case of stripes because she doesn't want to admit to anybody that she loves lima beans. And mmmmmm, does she love lima beans. When she finally decides to eat her beloved lima beans despite what others think of her, her stripe ailment disappears.

I can totally relate to Camilla! Well, I was never plagued with stripes, but when I was little I can remember asking my mom to pack me salads and vegetables for my school lunches. Sometimes I would be too embarrassed to eat them in front of the other kids. Other times I didn't care. Every single time, though, I was the anomaly. You like that? Eeeeewww! I did like it. I've always adored vegetables. And thankfully, now I'm an adult and I don't care what people think about the platefuls of broccoli I heat up at work for a snack.

Brussels sprouts rank right up there on my Favorite Veggies list. Not only are they delicious, but they are just the cutest little things. They look like adorable baby cabbages!

Roasting Brussels sprouts is super simple. Preheat your oven to 400 degrees F.

Cut off the ends of 1 1/2 pounds of Brussels sprouts and pull off any outer yellow leaves.

Mix them in a bowl with:

3 tablespoons olive oil

Kosher salt

Freshly ground black pepper

Turn them out on a baking sheet.

Roast in the preheated oven for 35 to 40 minutes, until they are crisp outside and tender inside. Shake the pan from time to time, to brown the Brussels sprouts evenly. Sprinkle with more kosher salt and serve.


Click here for a printable recipe!

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Reader Comments (39)

Yum! I'm the only one in my house who will eat Brussels I just roast up a batch for myself! What a great giveaway :)

05.9.2011 | Unregistered CommenterLiz

On Monther's Day, we had a brunch at my aunt's house. Lots of fun and really good food!

I have been watching a lot of Ina on the Food Network lately. She always has the most beautiful produce for her recipes!

05.10.2011 | Unregistered CommenterBroccoliHut

I spent my FIRST mothers day in a car for 12 hours driving home from Florida (woooo hooo!)

The weather in florida was GREAT! Ohio, not so much.

I don't care much for brussels but i sure love my aunt meg!

05.10.2011 | Unregistered CommenterErin

I took my Mama to a movie to see "Jumping the Broom" on Mother's Day, and bought her some capris and shirts and perfume, and took her out to eat at Outback on Saturday for dinner :)

05.10.2011 | Unregistered CommenterDesi

I am already subscribed to your rss feed :)

05.10.2011 | Unregistered CommenterDesi

I love Ina and enjoy using her recipes! I would love to win her cookbook! It was beautiful here on Mother's Day! We spent the day with all the little ones and had a great time!

05.10.2011 | Unregistered CommenterNancy C.

I wasn't able to make it to my Mom's for Mother's Day due to the flooding so we're getting together this weekend and we'll do the usual lunch or dinner.

05.12.2011 | Unregistered Commenterjennifer

Very tasty, those brussels sprouts! I have always loved them. I don't get what all the fuss is over them.

I'm new here, but I have been reading and loving your blog. We found you two because we are a friend-duo charging into the food blog world and enjoyed your inspiration.

I had a lovely Mother's Day, celebrating on Saturday in Asheville, NC with a 12K run with family and friends. It was followed by a super-delicious brunch at the heavenly Corner Kitchen.

I would be thrilled to win any Ina Garten cookbook, this one especially!

05.12.2011 | Unregistered CommenterM.C.

I love brussels sprouts, but my husband and daughter don't seem to care for them. Roasted is my favorite, but I also love them sauteed with butter, parmesan and very salty ham.

05.13.2011 | Unregistered CommenterCee

I'm the only one in my family that loves Brussels Sprouts. Roasted are my favorite. Delicious!!

05.15.2011 | Unregistered CommenterRoxana GreenGirl

i haven't been a fan of Brussels Sprouts, but i want to try this recipe. they look so good. and of course I would like to win Ina's cookbook

05.16.2011 | Unregistered CommenterBecky higgins

I dearly love Brussels sprouts, and so does my son, who lives in NJ. I hadn't seen him for many years, other than in pictures, until he came down here to South Florida in April to help me celebrate my 60th birthday. What a surprise! Wish I'd had this recipe then; I would have cooked for him! He likes them so well, that he stuck me with a fork for stealing one of his once!

06.10.2011 | Unregistered Commenterjudiu

Oh man, if you like broccoli, try this same roasting method with a bunch of broccoli next time (but just 20 minutes in the oven). Tastes like a vegetarian steak--so delicious! Roasted veggies are my favorite.

01.23.2012 | Unregistered CommenterElizabeth

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