Paula's Brussels Sprouts

Ok, first off, I must apologize as these little morsels did not sit around long enough to get a camera near them, much less get pictures. This gives you a hint as to our review, right? This "recipe" is so simple and basic that I hesitate to call it an actual recipe, I would think it more of a cooking method, but anyhow, here's the details.

From: Paula Deen's The Deen Family Cookbook, a cookbook I recently recieved as a gift from a very dear friend.

Oven-Roasted Brussels Sprouts with Lots O' Butter

Honey, even Brussels sprouts get sexy when you know how to butter them up! A lot of people say they don't like Brussels sprouts, but I think they've just never tasted them slathered with butter roasted until crisp around the edges like these. And if this recipe doesn't change their minds, let me tell you, nothing will.

Serves 4

1 pound Brussels sprouts, trimmed and halved
2 1/2 Tablespoons butter, melted (I used about 3 1/2 T)
1/2 teaspoon salt
1/4 teaspoon pepper

Preheat the oven to 400 degrees F. Toss the Brussels sprouts with the butter, salt and pepper. Arrange in a single layer on a large baking sheet. Bake, tossing occasionally, for 20 to 25 minutes, until tender and golden. Serve hot.


These are truly delicious and yet so very simple. The smell is that of fresh buttered popcorn when you open the oven door. Butter is a divine smell anyhow.