|Glossy marinated sprouts.|
InspirationThis recipe is inspired by an old issue of Cook's Illustrated magazine from a couple years ago. I've made the recipe a few times pretty much as it's written, but this time I wanted to try some new flavors with it. I used my Flavor Bible guide to determine what flavors would go well with Brussels sprouts and came up with vermouth.
- 1 lb Brussels sprouts
- 2 Tablespoons vermouth
- 1/4 teaspoon celery seeds, ground (or 1/4 teaspoon celery salt)
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- Black pepper
- 1 Tablespoon olive oil
- 1 Tablespoon lemon juice
DirectionsPreheat your oven to 500 degrees.
Wash the sprouts, cut off the stems, and cut them in half. Put the sprouts in a bowl and add all of the other ingredients and toss to coat.
|Sprouts on their way into the oven.|
Tightly cover the pan with foil and roast for 13 minutes. Then remove the foil and roast for an additional 8 minutes uncovered.
|Sprouts after their time in the oven.|