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.
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
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.