Hope you’ve had a wonderful start to 2016!
Whether you still have some Brussels sprouts left over from the holidays or one of your New Year’s resolutions is to eat more veggies from the Brassica genus, you can’t go wrong roasting them: you get all the flavor and no high calorie sauces!
Roasted Brussels Sprouts
Brussels sprouts, scrubbed, ends trimmed
Garlic clove(s), crushed
Preheat the oven to 375 degrees Fahrenheit.
Cover a large baking sheet in parchment paper.
You’ll note that I haven’t written any measurements for this recipe — it will really depend on how many servings you want to make, as well as your taste preferences.
Place the Brussels sprouts in a large bowl and add as much crushed garlic as you like. Sprinkle with salt and pepper. Drizzle only enough olive oil to completely coat the sprouts (you definitely don’t want to drown them!). Mix thoroughly.
Arrange sprouts on a single layer on the prepared baking sheet. Roast in the oven for 15 minutes, then remove the pan and turn the sprouts over. Return the pan to the oven.
Roast the sprouts for another 15 to 20 minutes. They should come out darkened, but not black.
Add additional salt and pepper, if needed.