Rheo Posted January 8, 2013 Share Posted January 8, 2013 Roasted chicken with Brussels Sprouts Ingredients 1-2 Whole chickens, organs removed 2-3 lbs fresh or frozen Brussels Sprouts 3 TBSP Butter Seasonings of choice (I use salt, pepper, garlic, basil, thyme, oregano, etc) Instructions Preheat oven to 425 Wash chickens and pat dry Using hands, rub butter over the outside of the chicken(s) and place in roasting pan or 13×9 baking dish Sprinkle on any desired spices to taste Bake for 45-50 minutes, if close to being done, add the Brussels sprouts around the chicken and baste chicken and sprouts with juices and more butter if desired Bake an additional 10-20 minutes or until Brussels sprouts are tender Remove from oven, let sit 10 minutes, cut and serve Author: Wellness Mama Serves: 4-6 View full recipe 1 Link to comment Share on other sites More sharing options...
Rheo Posted January 8, 2013 Author Share Posted January 8, 2013 @Geee also suggests.... Clean the outside leaves off of the brussel sprouts and any of the bottom stems that are tough, then tosses them in a plastic bag with salt and pepper and olive oil - baking at 400 for 40 minutes, tossing a couple of times during. That's it. They turn out kind of browned and I like them that way. Link to comment Share on other sites More sharing options...
nickydog Posted January 8, 2013 Share Posted January 8, 2013 That looks good and easy! My kind of cooking these days. 1 Link to comment Share on other sites More sharing options...
Geee Posted January 8, 2013 Share Posted January 8, 2013 Yum, that looks good @Rheo. I might even turn out to be a real fan of brussel sprouts Link to comment Share on other sites More sharing options...
righteousmomma Posted January 8, 2013 Share Posted January 8, 2013 I am not a huge fan of Brussels Sprouts either but Rheo's recipe does look good. NCT and our son love them!! So he has come up with a way that pleases us all when we want them other than whole - which we do most often. First he slices fresh Brussels Sprouts into slaw like strips. Or just halve each sprout - which he actually likes better. Then in a skillet put olive oil and pancetta slices. Cook the pancetta. Place it aside for later. In pan drippings quickly sauté sliced shallot. Then add B.Ss and cook until tender and lightly browned. At the end crumble on the pancetta and serve. 1 Link to comment Share on other sites More sharing options...
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