Purple brussel sprouts!


Aren’t these gorgeous? We found them at the farmer’s market.

After rinsing them, I cut a little bit more of the ends of than I normally would. This encourages some of the outer leaves to fall off, which get crispy and delicious in the oven.  I just tossed them with olive oil, black pepper, and kosher salt, then roasted them in a 400 degree F oven for 35 minutes. They were salty and delicious!  And no, I couldn’t taste any difference between the purple ones and the green ones.


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