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Roasted Brussels Sprouts Recipe

Ingredients

1 large Brussels sprout, cut into small

2 tablespoons olive oil

1 lemon; sautee

1 cup chives

3/4 teaspoon dried basil

6 cloves garlic, minced

3 tablespoons chopped onion

10 tablespoons white sugar

salt and pepper to taste

1 small French onion, trimmed, thinly sliced

Directions

Heat oven to 425 degrees F (220 degrees C.) Grease a large sheet baking pan.

Melt oil in a lightly oiled saute pan (250 degrees F/125 degrees C). Add Brussels sprouts and saute until soft.

Melt the lemon out of the Brussels sprouts, stir in 1 cup of the onion and garlic; season to taste and add salt and pepper to taste, season with sugar, and cook 5 minutes, stirring constantly. Season to taste and add onion to pan - transfer to oven.

Transfer the rest of the onion to the oven, add Brussels sprouts and chives and butter all over vegetables, reduce heat to 350 degrees F (175 degrees C) and bake 20 minutes, or until Brussels is tender.

In large bowl, combine 1 cup of cooked onion and 3/4 cup of chicken broth with extra parsley. Soup will go flat, but be sure it is at a pure serving size.

Stir in enough broth to become liquid, and olive oil to thinly spread. Keep warm. In a shallow dish or bowl, stir together flour, salt and pepper. Stir cabbage into soup, 1/2 tablespoon at a time, until desired consistency is reached. Spoon into warm oven and sprinkle with cookie sheet or foil. Prepare squash according to package directions.