Easy Roasted Brussel Sprouts
Is it only me or now that the weather is cold, vegetables don't seem as appealing as before?
Here is an easy and delicious option.
Roasted Brussel sprouts with lemon, thyme and roasted red peppers.
2 lbs. of Brussel sprouts, cut in half
1 lemon, cut in wedges
1 head of garlic, unpeeled, cut in half widthwise
5 tbsp. of olive oil
4-5 sprigs thyme
5 oz. roasted red peppers from a jar, drained, cut in half an inch squares.
1 oz. white wine
Salt and pepper to taste.
Mix all the products together, except for the red peppers. Lay them on a single layer in a pan and bake in the oven preheated to 425F for 30-35 minutes, or until they are soft inside and crispy outside.
When ready, season with salt and pepper, top with the red peppers and serve warm.
What type of veggies do you prefer during the winter?