Posted on March 08, 2015 by Anne Milneck | 0 comments
Anne admits that she was a late adopter of Brussels sprouts. Had she known they could taste like this, she would have listened to her mom! Our Sage & Wild Mushroom Extra Virgin Olive Oil adds rich, savory flavor. Then we layered on the umami with a sprinkling of Wild Porcini Salt. Trust us, with this combo you WILL eat your veggies!
1 lb Brussels sprouts, trimmed and halved
Salt and Black Pepper
Heat oven to 400 degrees. Line a rimmed baking sheet with foil. Place the Brussels sprouts on the pan and drizzle with the Sage & Wild Mushroom Extra Virgin Olive Oil. Season with salt and pepper. Roast for 15-25 minutes or until the Brussels sprouts are browned and tender--a knife should insert easily. Sprinkle with Wild Porcini Salt. Serve immediately.
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