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Easy Roasted Brussels Sprouts Recipe- Delish

Roasted Brussels Sprouts


  • 1 lb. Brussels sprouts, trimmed and halved
  • 2 tbsp. olive oil
  • kosher salt
  • Freshly ground black pepper
  • Flaky sea salt, for serving (optional)


  1. Preheat oven to 425°. On a large baking sheet, drizzle brussels sprouts with olive oil and season with salt and pepper. Toss until combined.
  2. Roast until the brussels sprouts are crispy on the outside and tender on the inside, about 25 minutes, shaking the pan halfway through.
  3. Sprinkle with flaky sea salt, if desired, and serve immediately.


  • 1 cup cooked, mashed sweet potato
  • ½ cup whole milk
  • 2 cups self-rising flour
  • 2 pinches salt
  • 1 pinch sugar
  • 3 tablespoons shortening
  • 1 tablespoon butter
  • 1 tablespoon melted butter


  1. Preheat oven to 475 degrees.
  2. Mix together sweet potato and milk in a small bowl.
  3. Cut shortening and very cold butter into dry ingredients of flour, salt and sugar in a large mixing bowl.
  4. Slowly pour milk and sweet potato mixture into your dry ingredients. Mix lightly.
  5. Pour dough onto a lightly floured surface and gently pat into a round disc about ½ inch thick. Cut dough with a sharp metal or glass cutter.
  6. Place into hot oven and bake for 10-12 minutes.

Winter Squash Soup- Food Network


  • 2 tablespoons unsalted butter
  • 1 tablespoon good olive oil
  • 2 cups chopped yellow onions (2 onions)
  • 1 (15 – ounce) can pumpkin puree (not pumpkin pie filling)
  • 1 1/2 pounds butternut squash, peeled and cut in chunks
  • 3 cups homemade chicken stock or canned broth
  • 2 teaspoons kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 cup half – and – half
  • Creme fraiche, grated Gruyere, or croutons (see Note), for serving (optional)


Heat the butter and oil in a heavy – bottomed stockpot, add the onions, and cook over medium – low heat for 10 minutes, or until translucent. Add the pumpkin puree, butternut squash, chicken stock, salt, and pepper. Cover and simmer over medium – low heat for about 20 minutes, until the butternut squash is very tender. Process the mixture through the medium blade of a food mill. Return to the pot, add the half – and – half, and heat slowly. If the soup needs more flavor, add another teaspoon of salt. Serve hot with garnishes, if desired.

Cook’s Note: To serve with croutons, remove the crusts from 2 slices of white bread, cut them in 1/2-inch cubes, and saute them in 1 tablespoon of butter until browned. Season with salt and pepper.