Roasted Brussels Sprouts and a Giveaway

Come Home to Supper2

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.

a Rafflecopter giveaway

So from her cookbook I made Roasted Brussels Sprouts. If you have the book, you can see this recipe on page 177.

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Roasted Brussels Sprouts


1-2 pounds Brussels sprouts
4 tablespoons olive oil
Kosher Salt


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,


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4 Responses to “Roasted Brussels Sprouts and a Giveaway”

  1. #
    Christiane ~ Taking On Magazines — October 23, 2013 at 2:27 pm

    I adore Brussels sprouts! These look absolutely delicious.


  2. #
    Lee Ann — October 24, 2013 at 2:17 pm

    I make these I put garlic in and when they are roasted I add parmasean cheese. The bottle one. We eat them like candy. I put them on the table while talking or on the counter while we are in the kitchen,


  3. #
    Nicole — October 25, 2013 at 12:22 pm

    Oh these Sprouts look so good! I love everything Christy makes, and you made these look so good!


  4. #
    Patti — October 25, 2013 at 5:04 pm

    Brussel Sprouts for Thanksgiving is a must!


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