Roasted Brussels are so easy they don’t need a recipe. They’re probably my favorite fall vegetable and I love converting people who only remember the crappy canned slimy ones from childhood. If you can find them on their stalks, that’s even cooler because they’re beautiful! The Sprout has sprung!
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Caramelized Buttery buds
One of a kind
Ps cut in half (quarters if they’re golf ball size), toss in olive oil, salt and pepper, roast at 400 for 40 minutes. I leave the loose outer leaves in the pan, the scraps of burnt paper are my favorite!