INGREDIENTS

INSTRUCTIONS

The Cook & Kitchen Staff are offering you four different Thanksgiving Day
Dinner menus during November and we're in the middle of our third recipe
collection featuring our "Metropolitan Thanksgiving Day Dinner" fare.
Today's vegetable side service may be prepared one day in advance of your
meal in order to reduce the conflict of a high-heat oven setting with your
main course. Simply prepare as directed, refrigerate, and warm in a
microwave- proof bowl before serving, making sure to use a low microwave
setting and to toss the sprouts several times to assure that the vegetables
are heated through.
Rinse and trim fresh Brussels sprouts. Place in a large pot of lightly
salted water over high heat and bring to a boil. Reduce the heat to medium
and continue to boil until the sprouts are just tender, about 8 to 10
minutes.
Or drain thawed Brussels sprouts.
Pre-heat oven to 450-F degrees.
Place Brussels sprouts in a large roasting pan. Drizzle melted butter or
margarine over the top of the vegetable, and shake lightly to toss. Add
White Wine Worcestershire Sauce. Sprinkle sugar and salt evenly over the
top of the sprouts and toss with a spatula to blend.
Roast for about 20 minutes, shaking pan occasionally to keep the exposed
portions of the sprouts from drying out. Remove from the oven and cool for
5 minutes before placing in a service bowl. Serve warm.
Posted to dailyrecipe@recipe-a-day.com by Recipe-a-Day
<recipe-a-day@bignetwork.com> on Nov 15, 1998, converted by MM_Buster
v2.0l.

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