I bought this big bag of brussel sprouts the other day from BJ’s.  (Is it ‘brussel’ or brussels?’ I have no idea!)  They were a great price and we haven’t had them in awhile.  I also saw an interesting recipe on www.thefrugalette.com for ‘Robust Roasted Brussels Spouts.’  I was intrigued and hopeful. 

Last night was the night to try this.  I walk around our neighborhood every night with my husband’s co-worker so I usually leave some instructions for my husband, for our dinner.  Our oven has been acting weird lately and I should’ve known better than to use the full amount of time for the sprouts. But I didn’t, so when I came home, they were a tad burned.  So much so that I decided not to take a picture. To top it all off, my kitchen’s exhaust fan broke too. It’s now duct-taped.  (Don’t even ask.)  Problems aside, we did eat the brussel sprouts and enjoy them!  I also added some garlic to the recipe since my family can’t live without it.  I want to try this again and have them turn out properly. Try these for yourself and I hope everyone enjoys them.  ;)

Robust Roasted Brussels Sprouts

1.5 pounds sprouts

3 Tablespoons Olive Oil (there was a coupon this week in the paper!)

3/4 teaspoon salt ( I did garlic salt)

1/2 teaspoon pepper

Preheat oven to 400 degrees.  Wash sprouts and cut off stems.  Remove any weird-looking leaves or gross spots.  Put the olive oil, salt and pepper in a bowl and throw in the sprouts.  Toss and coat.  Place on a foil-lined baking sheet (sprayed with non-stick spray) and roast them for 30-40 minutes. You’ll want them to look crispy on the outside, not burned :)  Turn them once while roasting so that they cook evenly.  Eat!

This recipe was found here:  http://www.thefrugalette.com/2012/03/introducing-the-last-brussels-sprouts-recipe-youll-ever-need/