Fleur de Lis

Fleur de Lis

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Thursday, March 15, 2018

Roasted Brussels Sprouts with Dill

If the only way you've ever tried Brussels Sprouts is steamed or boiled and you found yourself not a fan, PLEASE try them using this method. Roasting makes every vegetable better. It brings out the natural sweetness of the veggies and definitely gives the Brussels Sprouts a nice crunch.

You can flavor them with any olive oil you like, but I love all things dill and this olive is perfection.  Wild Fernleaf and Dill Olive Oil

Preheat oven to 375 degrees F. 

Remove root ends of Brussels Sprouts and, depending on their size, halve or quarter them. Place on a rimmed baking sheet and drizzle with the olive oil. Season with salt and pepper and toss to completely coat.

Roast for 20 - 25 minutes, or until browned.  Serve immediately.

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