FRESH BRUSSEL SPROUTS RECIPES

Steps:

• Take frozen brussels sprouts and place in a large bowl. Pour olive oil and kosher salt over sprouts and mix well.
• Place sprouts, evenly spaced and not stacked, on a baking sheet and place in a 400 degree oven for 40-45 minutes. Pull them out before they turn black but you definitely want them to be brown and crispy on the edges.
• NOTE: You can use fresh Brussels sprouts if you prefer, but I recommend halving them since they're often larger than frozen ones.
• Of course, adjust the salt and olive oil to taste.

Steps:

• Preheat oven to 450F.
• Line a large baking sheet with foil and spray with oil. Place the cauliflower and the brussels cut side down on the baking sheet, drizzle with oil and roast on the bottom third of the oven 25 minutes, tossing half way until slightly browned.
• Meanwhile, melt the butter in a large sauce pan over low heat and add shallots. Cook until translucent, about 5 minutes. Add the salt and broth and simmer for 5 minutes.
• Shut the oven off, reserve about 1 generous cup of the roasted vegetables and keep warm on the baking sheet.
• Transfer the rest to the pot and simmer 2 minutes.
• Transfer in two batches to the blender and blend until smooth.
• Serve in 4 bowls topped with the roasted vegetables and fresh black pepper, to taste. Serve immediately.