Easter dinner included turkey, dressing, mashed potatoes, turnip, and roasted brussel sprouts. I have tried many brussel sprout recipes and have always found them to be a bit dry, and over time I've sort of created my own recipe that I thought I would share. I could eat JUST these for a meal, seriously.
Roasted Brussel Sprouts
- Enough brussel sprouts to fill a casserole dish
- 1/2 cup white wine
- 1/2 cup chicken stock
- 1/4 cup butter
- 1 tbsp sea salt
- 1 tsp thyme
- Cut the tough edge off brussel sprout bottoms and remove loose leaves.
- Boil brussel sprouts until tender all the way through, drain, allow to cool enough to handle.
- Cut brussel sprouts in half and fill casserole dish.
- Add white wine, chicken stock, butter (just scoop in, feel free to leave it in big chunks), and thyme.
- Cook at 425 degrees for about 15-20 minutes or until some have browned. Stri them often as they cook.
- Once slightly golden, stir again and top with sea salt. Add more to taste if you like (as I do, probably too much). Yum!