I tried brussel sprouts for the first time last Fall or there about. I never knew what to make of them before but jwa said they were good. I belived him. Then I found a recipe that called for braising the sprouts with butter, stock and garlic.

Hey! I like butter, stock and garlic! I decided to give it a whirl. Since then, braised brussel sprouts have become a much requested vegetable around here. We like those so much that I decided to try making them another way.

This recipe is from Ina Garten, the Barefoot Contessa. I was watching that Chefography program on Food Network a while ago and was surprised to learn that Ina used to be a White House budget analyst. But, then she moved to the Hampton’s and became fabulous.

Anyway, here is the recipe, from The Barefoot Contessa Cookbook.

Roasted Brussel Sprouts:
1 1/2 pounds brussel sprouts
3 tbsp extra-virgin olive oil
3/4 tsp kosher salt
1/2 tsp freshly ground black pepper

Preheat oven to 400 degrees.

Cut the ends off the sprouts and peel away any top yellow leaves. If your sprouts all look tight and green, just attend to the ends. If your sprouts . . . → Read More: Mmmmm Mmmmmm Brussel Sprouts