It takes close to 35-40 minutes to get the Brussels sprouts fork tender. I cooked them in 10 minutes increments. I used lemon and garlic infused extra virgin olive oil. I added already cooked bacon pieces and half the amount of balsamic vinegar (probably will leave vinegar out next time). I had leftover baked potatoes so I peeled and cubed those along with the sprouts. Very good.
Ingredients:
16 oz (450g) Brussels sprouts, trimmed, halved, and rinsed
3 tablespoons olive oil (or melted butter)
1/2 teaspoon kosher salt and freshly cracked black pepper
1 teaspoon Italian seasoning
3 garlic cloves, minced
1/2 cup grated Parmesan cheese, or to taste..
Use your ← → buttons to continue reading
