Roasted Brussel Sprouts

When my children were very little, they were fussy about eating vegetables. It wasn't just my children that didn't like them; my husband was even fussier. Other than corn and fresh garden peas most of the vegetable he ate were out of a can. It wasn't any wonder that when I mentioned eating vegetables he made a face. With creative recipes and using the freshest ingredients possible, my children and husband now enjoy eating a variety of vegetables including Brussel sprouts. Brussel sprouts pair well with Bratwurst Sandwiches or other German style foods. Here is one of our favorite recipes for fresh Brussel Sprout to eat anytime or with an Oktoberfest meal.

Fresh Roasted Brussel Sprouts

2 t butter
2 t oil
1 lb Brussel spouts, trimmed and quartered
2 T chopped Red Pepper
1/3 c chopped hazelnuts (almonds and be substituted)
¼ t salt
1 pinch black pepper
3T water

Directions:

1. With the rack in the low position in the oven, preheat the oven to 450 degrees.

2. Place butter and olive oil on backing sheet and melt the butter in oven until butter is browned.

3. Place hazelnuts, Brussel spouts, and red pepper on the baking sheet and sprinkle with salt
and pepper, coat with the butter/olive oil mixture.

4. Return tray to the oven and roast for 5 minutes.

5. Remove tray from oven. Sprinkle with water, toss and continue roasting the Brussel sprouts until
they are lightly browned. This will take approximately 7- 8 more minutes.