The outside is toasty and crisp and the inside has a wonderful texture and reminded us of artichoke hearts. The roasting brings out the sweetness in the sprouts.
I got this picture off the net - We ate ours so fast that there wasn't a chance to take a picture!
Roasted Brussel Sprouts
- Enough sprouts to loosely cover the bottom of a 9x13 pan
- Olive oil (I used 1 Tablespoon but you might like more)
- salt and pepper to taste
I served this with spaghetti squash topped with egg plant and classico tomato sauce. Roland said it was a great dinner.