Wednesday, December 22, 2010

Roasted Brussels Sprouts

 A very popular side in any thanksgiving dinner brussels sprout which resembles a mini cabbage is known for its nutritional value. Here is a a simple yet delicious way of serving brussels sprout.

Prep Time: 10 mins
 Brussels sprouts: 1 cup
* You could cut them in halves for it to get a little more crispier on the inside.
Olive oil: about 3-4 tablespoons
Garlic powder: a tiny pinch
Dried red chillies flakes: 1 teaspoon
Salt and pepper to taste

Preheat the oven to 400 F. In a baking tray, roll these brussel sprouts in olive oil. Rub the salt, garlic powder, red chili flakes and salt. Bake until the edges start to a crispy golden brown. Keep tossing them once a while.
These dont taste half as good if eaten cold. So make sure you enjoy them while they are hot.


  1. Simply superb, would love to have some..

  2. tats a mouthwatering platter...simply amazing

  3. Garlic powder - now that is something I would want to try for these roasted vegetables. Love fresh garlic, but sometimes if you are not careful enough it gets burnt and I hate that!

  4. and I see dried chillies in the second pic, did you use them?

  5. @Manju, thanks for pointing it out... Yea we did use chili flakes...

  6. I like these cute cabbages...great recipe.


Thank you for stopping by. We really appreciate each one of your valuable comments. Don't forget to come back!!!


Blog Widget by LinkWithin