Brussels Sprouts

Tasty Little Cabbages

These delicious little members of the cabbage high in fiber, has no fat, has potassium and iron PLUS it is a good source of vitamins A & C. I love these things.

Basic Brussels Sprouts

However many Brussels sprouts you need to feed everyone

A few spoonfuls of margarine, enough to coat them lightly

Bring a pot of salted water to a boil then add the Brussels sprouts. Boil them for 8 to 10 minutes or just until tender. Drain and toss with the margarine & add salt & pepper to taste.

Roasted Brussels Sprouts

1 1/2 lbs. Brussels sprouts, trimmed and yellow leaves removed
3 Tbsp olive oil
1 tsp salt
1/2 tsp black pepper

Preheat the oven to 400°. Put the Brussels sprouts, olive oil, and salt & pepper in a Ziploc bag. Seal it and shake it up to coat the Brussels sprouts. Pour onto a baking sheet and pop it in the oven. Bake for 30 to 45 minutes but be sure to shake the pan every 5 to 7 minutes to ensure even browning. They will be very dark brown (almost black) when they are done.