BRUSSELLS SPROUTS RECIPES

Steps:

• Preheat oven to 400 degrees F.
• Cut off the brown ends of the Brussels sprouts and pull off any yellow outer leaves. Mix them in a bowl with the olive oil, salt and pepper. Pour them on a sheet pan and roast for 35 to 40 minutes, until crisp on the outside and tender on the inside. Shake the pan from time to time to brown the sprouts evenly. Sprinkle with more kosher salt ( I like these salty like French fries), and serve immediately.

Steps:

• "Cooper’s Hawk Copycat Crispy Brussels sprouts 1 pound Brussels sprouts, trimmed and halved 1 tablespoon extra-virgin olive oil ¼ cup Sriracha aioli (See recipe) ¼ cup chopped toasted cashews 2 sprigs mint, leaves picked and chopped 2 sprigs cilantro, chopped Lime wedge, for garnish Kosher salt and fresh ground black pepper, to taste 1. Preheat oven to 400 degrees F. Place Brussels sprouts on rimmed baking sheet. Drizzle with olive oil and season with salt and pepper, to taste, tossing to coat. 2. Bake until Brussels sprouts are lightly browned, crispy and tender in the center, about 20-30 minutes, stirring halfway through cooking time. 3. Transfer Brussels sprouts to serving platter. Drizzle with Sriracha aioli. Sprinkle with cashews, mint and cilantro. Garnish with lime wedge. "