{"id":350,"date":"2009-03-10T14:16:50","date_gmt":"2009-03-10T22:16:50","guid":{"rendered":"http:\/\/www.forthillfarm.com\/news\/?page_id=350"},"modified":"2009-03-10T14:16:50","modified_gmt":"2009-03-10T22:16:50","slug":"basic-roasted-brussels-sprouts","status":"publish","type":"page","link":"http:\/\/recipes.forthillfarm.com\/?page_id=350","title":{"rendered":"Basic Roasted Brussels Sprouts"},"content":{"rendered":"<h1 style=\"margin: 0in 0in 0pt; text-align: left;\"><span class=\"byline\"><span style=\"font-weight: normal; font-size: 12pt; font-family: &quot;Times New Roman&quot;; mso-bidi-font-size: 24.0pt;\">By Jennifer Armentrout, courtesy of <em>Fine Cooking<\/em><\/span><\/span><span class=\"byline\"><\/span><\/h1>\n<p class=\"MsoNormal\" style=\"margin: 0in 0in 0pt; tab-stops: 3.0in;\"><span style=\"font-size: small; font-family: Times New Roman;\">\u00a0<\/span><\/p>\n<p class=\"MsoBodyText\" style=\"margin: 0in 0in 0pt;\"><span style=\"font-size: 12pt;\"><span style=\"font-family: Times New Roman;\">1 lb. Brussels sprouts<span style=\"mso-tab-count: 1;\">\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 <\/span>1 to 3 Tbs. extra-virgin olive oil<br \/>\n1\/2 tsp. kosher salt; more to taste<span style=\"mso-tab-count: 1;\">\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 <\/span>Freshly ground black pepper<br \/>\nFresh lemon juice (optional)<\/span><\/span><\/p>\n<p style=\"margin: 0in 0in 0pt;\"><span style=\"font-family: &quot;Times New Roman&quot;;\"><span style=\"font-size: small;\">\u00a0<\/span><\/span><\/p>\n<p style=\"margin: 0in 0in 0pt;\"><span style=\"font-family: &quot;Times New Roman&quot;;\"><span style=\"font-size: small;\">Position a rack in the center of the oven and heat the oven to 475\u00b0 F. Line a heavy-duty rimmed baking sheet with parchment. Trim the Brussels sprouts, then\u00a0halve them lengthwise. In a medium bowl, toss the sprouts with enough of the olive oil to coat generously, the salt, and a few grinds of pepper.<\/span><\/span><\/p>\n<p style=\"margin: 0in 0in 0pt;\"><span style=\"font-family: &quot;Times New Roman&quot;;\"><span style=\"font-size: small;\">Turn the Brussels sprouts out onto the baking sheet and arrange the pieces so that they are evenly spaced and lying on a cut side. If the pieces cover the baking sheet sparsely, arrange them toward the edges of the baking sheet for the best browning. Arrange cut side down on baking sheet.\u00a0Roast until the sprouts are tender and browned, about 15 minutes (no need to turn them).<\/span><\/span><\/p>\n<p style=\"margin: 0in 0in 0pt;\"><span style=\"font-family: &quot;Times New Roman&quot;;\"><span style=\"font-size: small;\">Return the Brussels sprouts to the bowl in which you tossed them with the oil, or put them in a clean serving bowl. If they seem a bit dry, drizzle them with a little oil. Season to taste with salt, pepper, and lemon juice, if using.<\/span><\/span><\/p>\n","protected":false},"excerpt":{"rendered":"<p>By Jennifer Armentrout, courtesy of Fine Cooking \u00a0 1 lb. Brussels sprouts\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 1 to 3 Tbs. extra-virgin olive oil 1\/2 tsp. kosher salt; more to taste\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Freshly ground black pepper Fresh lemon juice (optional) \u00a0 Position a rack in the center of the oven and heat the oven to 475\u00b0 F. Line a heavy-duty rimmed&hellip;<\/p>\n","protected":false},"author":4,"featured_media":0,"parent":152,"menu_order":0,"comment_status":"closed","ping_status":"open","template":"","meta":{"footnotes":""},"class_list":["post-350","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"http:\/\/recipes.forthillfarm.com\/index.php?rest_route=\/wp\/v2\/pages\/350","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/recipes.forthillfarm.com\/index.php?rest_route=\/wp\/v2\/pages"}],"about":[{"href":"http:\/\/recipes.forthillfarm.com\/index.php?rest_route=\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"http:\/\/recipes.forthillfarm.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"http:\/\/recipes.forthillfarm.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=350"}],"version-history":[{"count":0,"href":"http:\/\/recipes.forthillfarm.com\/index.php?rest_route=\/wp\/v2\/pages\/350\/revisions"}],"up":[{"embeddable":true,"href":"http:\/\/recipes.forthillfarm.com\/index.php?rest_route=\/wp\/v2\/pages\/152"}],"wp:attachment":[{"href":"http:\/\/recipes.forthillfarm.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=350"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}