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Everyone knows that tomatoes are really fruits, but you might be horrified — or a less severe, more appropriate adjective — to learn that most of the rest of your favorite “vegetables” are too, except Brussels sprouts. And beets. Okay, and broccoli and asparagus are safe (from what?) too. But back to the sprouts (which are actually Italian and not sprouts — when will the lies end?): if they’re not in your top 10, try this recipe and then try the other 100 involving pork that people will give you the second you let on you might be interested in Brussels sprouts:
Preheat oven to 400.
1 lb-ish Brussels sprouts, stemmed & halved with damaged outer leaves removed
3 tbsp extra virgin olive oil
1/4 cup dried cranberries
2 tbsp slivered almonds
1 tbsp chunky salt & 1 tsp freshly ground black pepper
Toss. Roast in a baking dish or cookie sheet for 15-20 minutes until the sprouts are tender and the loose outer leaves have turned brown and crispy. Live forever!