Text 33611, 58 rader
Skriven 2010-01-17 16:54:10 av RUTH HANSCHKA (1:123/140)
     Kommentar till en text av CAROL SHENKENBERGER
Ärende: Re: Paula Deen .... Eeeeewwww
=====================================
->  >  DS> Bell's.
->  > 
->  > Totally excusable, though... I think of poultry seasoning, I see the
->  > Bell's box in the mind's eye...  It's all I've ever used, grew up
with
->  > it as a kid, too... and I wouldn't really have classified either of
my
->  > parents as Cook... adventurous to a certain degree, and fairly varied
in
->  > their tastes, but still rather basic.
-> 
-> I encountered Bells first in Japan when a friend mailed me some in a
gift box
-> (grin).  I'd have to hunt pretty hard to find it here as it seems not
that
-> popular.  Must be a 'Northern thing' is my guess.

Northeastern at that.  I don't think Dirty Dave can get it where he lives. 
I'm not sure about Burt.  

BTW - I tried this the other night and let's just say there were no
leftovers.  I had to scale it down because there are only two of us, but
even so.  It makes up for the frozen ones that ended up defrosting in my
bag of paper goods...where they weren't found for about four days. (GRRRR!)

Roasted Brussels Sprouts
 
Prep Time: 15 Minutes
Cook Time: 45 Minutes
 
Ready In: 1 Hour
Servings: 6 (HAH! - RH)
"Brussels sprouts - the perfect holiday side dish - are simply seasoned
with salt, pepper, and olive oil, then slow-roasted in a very hot oven
until darkest brown. They are the perfect combination of sweet and salty,
and make for perfect snack leftovers straight from the fridge the next
day!"

Ingredients:
1 1/2 pounds Brussels sprouts, ends trimmed
and yellow leaves removed
3 tablespoons olive oil
 
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Directions:
1.  Preheat oven to 400 degrees F (205 degrees C).
2.  Place trimmed Brussels sprouts, olive oil, kosher salt, and pepper in a
large resealable plastic bag. Seal tightly, and shake to coat. Pour onto a
baking sheet, and place on center oven rack.
3.  Roast in the preheated oven for 30 to 45 minutes, shaking pan every 5 to 7
minutes for even browning. Reduce heat when necessary to prevent burning.
Brussels sprouts should be darkest brown, almost black, when done. Adjust
seasoning with kosher salt, if necessary. Serve immediately.

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