Roasted Brussels Sprouts and a Giveaway
It is no secret that I am a big fan of Christy Jordan over at Southern Plate.
She has a new cookbook out called Come Home to Supper! Boy is it great! It is full of great recipes that wont break the bank or have fancy pants ingredients that are hard to find. This cookbook is full of old fashioned stick to your ribs good old comfort food.
I already have her cookbook Southern Plate and when I was asked if I wanted a copy of Christy Jordan’s Cookbook, I jumped at the chance. Then to sweeten the deal, the incredible folks at Workman are going to give one lucky My Catholic Kitchen reader their very own copy of Come Home to Supper! Check out the giveaway box below for the details and all the ways you can enter.
So from her cookbook I made Roasted Brussels Sprouts. If you have the book, you can see this recipe on page 177.
Roasted Brussels Sprouts
1-2 pounds Brussels sprouts
4 tablespoons olive oil
Preheat oven to 425
Rinse the Brussels sprouts, trim and discard the tough stems. cut each one in half through the stem end
Arrange the Brussels sprouts on a oven proof pan (I used my cast iron skillet) and drizzle with oil. Stir to coat. Sprinkle with salt. Roast the Brussels sprouts stirring once until tender and lightly browned about 20 minutes.
Garnish with bread crumbs if desired.
Peace be with you,