Now that the holidays are over, life seems to be settling down a bit. Well, one could hope that to be the case, but it really just isn’t so.
The new year is ramping up, changes are in store, and excitement surrounds us all!
With all the hustle and bustle of change, sometimes it’s comforting just to get back to the basics. And, what would be better than the basics of good old Brussels sprouts?
Pretty much nothin’!
Oven Roasted Brussels Sprouts
2 lb. fresh Brussels sprouts, trimmed (halve the larger sprouts)
1/2 large red onion, diced
3 Tbs. Kerrygold Irish butter
Sea salt and pepper
Preheat the oven to 425 degrees. Cover the sprouts in a large pot of water and bring to a boil. Blanch for 2-3 minutes, until bright green. Remove from the heated water with a slotted spoon, transferring to a large glass baking dish. Add diced onions, Kerrygold, and sea salt and pepper. Cover with foil, roasting about 25 minutes. Remove foil, stir, and let the caramelizing magic happen.
Remove from the oven and devour this comforting concoction of homemade marvelousness immediately!