...but chances are they're your favorite vegetable now that you're an adult. We're talking about Brussel Sprouts. And instead of boiling them until they're balls of green mush, there's a better to cook them, to bring out better flavor. Roasted Brussel Sprouts is all the rage among foodies, and ABC's Good Morning America Food Contributor Chef George Duran stopped by Tonia's Kitchen with a delightful recipe. He uses frozen herbs and spices in a cube that can be very easily added to any recipe you're creating. It comes courtesy of Dorot Gardens, which Chef George says has created everything you need in a frozen cube. George says Dorot has made sure, while they are frozen, once thawed the ingredients taste and feel just as fresh as if you chopped them up yourself. It's not kid stuff!
- Heat the oven to 425 degrees F.
- Cut the bottoms off the Brussels sprouts and trim off any damaged outer leaves. Soak them in a bowl of cold water for a few minutes and drain them well. Cut them in half and put them into a roasting pan. Add the thyme, oregano, pine nuts, garlic powder, salt, and pepper. Add the olive oil and vinegar and toss everything well to coat. Put the roasting pan into the oven and cook for 20 minutes. Give everything a good stir and cook for 25 minutes more, or until the Brussels sprouts are nicely browned and caramelized. Serve immediately.
