Roasted Brussels Sprouts With Dill |
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Prep Time: 12 Minutes Cook Time: 20 Minutes |
Ready In: 32 Minutes Servings: 4 |
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I found this years ago online and have made a few changes. The large amount of dill weed may seem over-the-top, but it pays off. People who hate sprouts love these. Well, most of them. These are good hot or cold - if any are left over. Ingredients:
1 1/2 lbs brussels sprouts |
1/3 cup olive oil |
1/3 cup red wine vinegar |
2 tablespoons dried dill weed |
1 1/2 teaspoons lemon pepper |
1/2-1 teaspoon salt |
Directions:
1. Trim the sprouts and cut them in half.
2. Steam the sprouts for 8-10 minutes, depending on their size; drain them.
3. Let them cool if you want to prepare them ahead of time, up to this point.
4. Line a large baking pan with foil and spray with non-stick spray.
5. Mix the rest of the ingredients.
6. Put the sprouts in a large zip lock bag and add the dressing; mix them well.
7. At this point you may either store them for roasting later in the day, or pour the sprouts and dressing into the prepared baking pan and roast them.
8. Roast at 450 until done the way you like them.
9. Parboiling cuts the roasting time down and helps the sprouts absorb the dressing.
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