This recipe originally appeared as part of Home for the Holidays: Winter Comfort Food, in the Winter 2016 issue of Paprika Southern. To see the full feature in print, plus an interview with the founders of Brackish Bow Ties, a studio visit with Elizabeth Winnel, enchanting winter fashion in a magical cotton field, and much more, order your copy of the Winter 2016 issue of Paprika Southern.
Roasted Brussels Sprouts Recipe
Recipe & Styling by Kim Daniels / Photographed by Siobhan Egan
1 lb. Brussels sprouts
1-2 TBSP olive oil
salt and pepper, to taste
fresh rosemary leaves, chopped
Pre-heat oven to 425°. Wash and dry sprouts. Cut all but the tiny sprouts in half and place them in a large bowl. Add olive oil, salt and pepper, and rosemary. Toss to coat.
Line a baking sheet with parchment paper. Spread spouts on baking sheet. Roast for 20-25 minutes or until browned.