BRUSSELS SPROUTS, ROASTED
1# Brussels sprouts, blanched
As needed EVOO, sea salt, coriander and black pepper
Cut “blanched” sprouts (*) in half through the center; remove any bruised leaves; place in a medium bowl and toss with oil and seasonings. Roast at 400° F for approximately 15-20 or until crispy and cooked though. Serve immediately.
(*)To blanch, bring pot of salted water (ratio of 3 T salt to 1 gal H2O) to boil. Drop prepared sprouts into water and remove as soon as color is set.