BRUSSELS SPROUTS AND LEEKS BAKED IN PARCHMENT PAPER
This recipe makes 1 “package” for one serving. This is worth a little work, makes a wonderful presentation and it tastes divine!
½ cup Brussels sprouts, de-stemmed and halved
2 – 3 tablespoons leeks, chopped into ½ -inch rounds or smaller
¼ teaspoon olive oil
1 piece baking parchment paper, about 12 by 15 inches
1 – 2 teaspoons butter
2 fresh sage leaves
- Toss the Brussels sprouts, leeks, garlic, and olive oil together, and season with salt and freshly ground pepper.
- Preheat the oven to 425 degrees. Fold the parchment paper in half to make a crease. Open it up and generously butter the bottom half, covering all but an inch from the edge. It is important to coat the surface thoroughly, or the vegetables will stick to the paper.
- Heap vegetables into the center of the buttered area and tuck in sage leaves. Lay a few pieces of butter on top. Fold the top half of the paper down and tightly roll the edges over onto themselves to make a half circle. Give the paper a good twist at the end to hold the packet firmly closed. Bake for 25 minutes.