Quote:
Originally Posted by Divemaster
I made this last night as a side dish for some stuffed chicken breasts. Nothing more involved than splitting the sprouts down the core and removing the old leaves. Then I tossed them in extra virgin olive oil, sea salt and fresh ground pepper. I threw in some halved mushrooms and it was into the oven. About halfway through I stirred to turn some of the sprouts over and that was about it. It tasted better than it looked. I thought it wasn't a bad effort since I was searching the Internet earlier to learn if roasting was done on the broil or bake setting.
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That looks wonderful along with Mark46th's meal !
I have made similar sprouts but added a small amount of finely chopped red onion and during the very last 10 minutes stirred in some imported balsamic vinegar, to taste. Serve with grated Parmigiano-Reggiano cheese. Of course IMO chopped bacon or Pancetta never hurts, either.