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Below are three photos to give you an idea of how much product you will receive in each size package. We filled up each size bag with marbles and placed them next to a quarter to provide a clear representation. There are two different photos, one for standard spices/seasonings and one for herbs. Since many herbs are so leafy the same weight will fill up a much larger bag. This is why some of the herb prices seem a lot higher than the spice prices, but you are actually receiving more product.
The third image is of our 1 cup Bottle with Sifter next to a popular national brand found in most grocery stores. You can see that our bottle holds close to 2.5 times more product than the national brand bottle. Plus, ours often costs less! Please be aware some other online retailers only offer 1/2 cup(4 fluid ounces) bottles. We choose to offer double the size 1 cup (8 fluid ounces) bottles to give you the biggest bang for your buck!
We hope you can see from these images that regardless of which size you order, you are getting a lot of product and a very good value compared to the supermarket.
Spices: Left to Right - Quarter for scale, 1 oz. Resealable Bag, 4 oz. Resealable Bag, 16 oz. Resealable Bag
Herbs: Left to Right - Quarter for scale, 1 oz. Resealable Bag, 4 oz. Resealable Bag, 16 oz. Resealable Bag
Bottles: Left to Right - National Brand, MySpiceSage 1 Cup Bottle With Sifter
Roasted Brussels Sprouts
Brussels Sprouts have such an unusual flavor and they are absolutely perfect for a spotlighted side dish for a large feast like Thanksgiving. Their taste is really developed by roasting with salt or bacon! This easy side dish comes together easily to roast in the oven while you are busy in the kitchen doing other tasks. Enjoy!
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Yield:3-4
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Level of Difficulty:Easy
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Cook Time:30 Minutes
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Prep Time:15 Minutes
Ingredients
- 1 pound
Brussels sprouts
- 5 slices
bacon, browned, crisped and chopped
- 3 tablespoons
olive oil
- 1 teaspoon
garlic powder
- 1/4 - 1/2 teaspoon
salt
Directions
Preheat the oven to 425-degrees.
Place the sprout on its side and use a sharp knife to cut off its white stem. Some of the dry and discolored leaves should easily slide off now. If you expose too much of the stem, go ahead and chop it off again. Now slice the sprout in half vertically. Continue with the rest of the sprouts. Then give them a quick rinse in cool water, dry them.
Add them to a small bowl. Toss together with the chopped bacon, add the olive oil, garlic powder, and salt. Spread on to a large bar pan or cookie sheet.
Roast at 425-degrees for 22-30 minutes, or until they are lightly browned.
