Sunday, January 8, 2012

Roasted Brussel Sprouts

I love barefoot contessa and who better for some deliciously simple and fresh roasted brussel sprouts! 


  • Bag of Brussels sprouts (whole foods has the best quality)
  • 3 tablespoons good olive oil
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper


Preheat oven to 400 degrees F.
1) Cut off the brown ends of the Brussels sprouts and pull off any yellow outer leaves. Leave the small one whole but cut the bigger ones into half so that all pieces can get a crispy coat
2) Mix them in a bowl with the olive oil, salt and pepper. 
3) Transfer them on to a sheet pan and roast for 35 to 40 minutes, until crisp on the outside and tender on the inside. Shake the pan from time to time to brown the sprouts evenly. 

Lady Finger Cookies

These are my favorite simple shortbread cookies for holidays or everyday snack.

1 stick butter, softened
1 tablespoon sugar
1 cup flour
1.5 tsp vanilla extract (be sure to use a good brand)
chopped pecans
powered sugar (icing sugar)

1) Combine butter and sugar.
2) Add vanilla, then flour, then pecans.
3) Shape into bars about 2 to 3 inches long
4) Bake on ungreased cookie sheet at 425 for 10 to 13 minutes. Make sure cookie sheet is clean and no stains from previous cooking
5) While warm, roll in powdered sugar. This is tricky because they break very easily. I sprinkled sugar on a pan and then put them on the pan and sprinkled sugar on top again.  Let them cool a coupl eminutes before rolling to help them firm up a little bit.
6) Let them cool overnight and store away for delicious snack

Holiday Crack