1 pound Brussels sprouts
1 ounce Queen Creek Olive Mill Limited Edition Jalapeño Olive Oil
1 ounce Queen Creek Olive Mill Roasted Garlic Olive Oil
3/4 teaspoon kosher salt
Grated Parmesan cheese
Preheat oven to 400 degrees F. Cut off the brown ends of the Brussels sprouts and pull off any yellow outer leaves. Cut them in half and mix them in a bowl with the Limited Edition Jalapeño Olive Oil and Roasted Garlic Olive Oil and salt. Pour them on a sheet pan lined with parchment paper and roast for 35 to 40 minutes, shaking the pan from time to time to brown evenly. When the sprouts are crisp on the outside and tender on the inside remove from the oven. Sprinkle with the grated Parmesan cheese and roast for another 5 minutes until the Parmesan cheese has browned slightly, serve immediately.
Products Used: Limited Edition Jalapeño Olive Oil, Roasted Garlic Olive Oil
“The simplest olive oil vinaigrette can just be a good herbaceous extra virgin olive oil spilled over garden-fresh salad greens, then drizzled with sweet aged balsamic vinegar. ” -Queen Creek Olive Mill Family Cookbook (pg.46)