If you’re not a fan of Brussels sprouts like me try this recipe. It takes no time to make and healthier than frying.
1 pound of Brussels sprouts
1/4 cup of honey
1 garlic, finely chopped
1 Anjou pear, peeled, cored and grated
2 tablespoons olive oil
1/4 teaspoon kosher salt
Preheat the oven to 400F.
Trim the Brussels sprouts and tear off outer leaves. Cut the sprouts in half then place them in a large bowl and add all the ingredients. Toss together well and spread out onto a cookie sheet in one layer. Roast until tender about 35 to 40 minutes. Recipe courtesy of chef Einat Admony. Serves 2 to 4.
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