Monday, September 19, 2011

Sweet Blackened Brussels Sprouts

These are crispy on the outside and tender on the inside! I like them because they're tasty and easy to make. Also, I just like roasting things.

about 100 grams Brussels sprouts (or as many as you want)
1 tablespoon fat-free Italian salad dressing

you'll also need:
a baking sheet lined with foil
a small bowl
cooking spray

1. preheat the oven to 400 F with the rack in the middle position. Wash the sprouts and trim off the ends and any yellow leaves. Spray the baking sheet with cooking spray.
2. put the salad dressing in a small bowl and roll the sprouts in it to coat them. Lay them out on the baking sheet so they aren't touching each other. Coat any loose leaves with the dressing and put them on the baking sheet in a pile.
3. bake the sprouts for 25 to 40 minutes, until they're blackened (or browned; whichever way you like it). Every 6 minutes, take the pan out of the oven and toss the sprouts with the spatula so they cook evenly. Take the loose leaves out after the first 12 minutes. When they sprouts are cooked all over, take them out and eat them with the leaves from earlier. They're pretty yummy!

I made this recipe up after looking at several online and realizing I wanted to use salad dressing.

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