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Premium Member
25,207 Posts
Discussion Starter #6
Don't think ill live long enough lol. That's what can be done when your returded, and cant stand for long periods of time lol/

1,092 Posts
I've been wondering where you have been my darling Billy! You've been very quiet lately.

8,092 Posts
Thanks Bill. I've always enjoyed your posts. Take that with a grain of salt. I like Brussels sprouts too.
why THAT part of Belgium got the blame (or the credit) for that veggie???

Roasted Brussels Sprouts

Recipe by JAQATAC "This recipe is from my mother. It may sound strange, but these are really good and very easy to make.

The Brussels sprouts should be brown with a bit of black on the outside when done. Any leftovers can be

reheated or even just eaten cold from the fridge. I don't know how, but they taste sweet and salty at the same time!"

Original recipe makes 6 servings Change Servings
  • 1 1/2 pounds Brussels sprouts, ends trimmed and yellow leaves removed
  • 3 tablespoons olive oil

  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper

  • PREP
    15 mins
  • COOK
    45 mins
    1 hr


  1. Preheat oven to 400 degrees F (205 degrees C).
  2. Place trimmed Brussels sprouts, olive oil, kosher salt,
  3. and pepper in a large resealable plastic bag. Seal tightly,
  4. and shake to coat. Pour onto a baking sheet, and place on center oven rack.
  5. Roast in the preheated oven for 30 to 45 minutes, shaking pan every 5 to 7 minutes for even browning.
  6. Reduce heat when necessary to prevent burning. Brussels sprouts should be darkest brown, almost black,
  7. when done. Adjust seasoning with kosher salt, if necessary. Serve immediately.

Poo Fairy
6,495 Posts
Congrats it took me 10,000 headaches from reading your posts to make myself stop doing that....LOL!!:D
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