Oven Roasted Brussel Sprouts.

Final product, cozied up with a pan seared N.Y. Strip and garlic mashed potatoes.

Okay, so I'm always looking for new ways (for me, at least) to do things with vegetables as sides. Recently I saw someone searing them in butter on TV and thought it was one nice approach... but... not everyone is as accommodating to butter as the chefs on TV or myself. So... I opted with olive oil. For extra flavor you can also add a melted 1/2 tsp. of garlic butter. The tarragon adds a nice sweetness to it, and the roasting removes the pungency you have with steamed sprouts.

2 lbs. brussel sprouts
2 tbsp. olive oil
1 tsp.  Kosher salt
1/2 tsp. fresh ground pepper, or to taste (it really does make a difference)
1 1/2 tsp fresh tarragon, finely chopped

Preheat oven to 325°F.
Trim off the bottoms of the sprouts and cut them in half lengthwise, except for the small ones.
Place them in an oven proof container, then add the rest of the ingredients and mix thoroughly.

Mixed and ready to go. Corningware is excellent for one stop mixing and cooking.

 Put sprouts in the oven  and bake for 30 - 40 minutes. Serve with your favorite meats, fish, or vegetarian entrée. 

Enjoy!
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