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Brussels Sprouts, Roasted w/Garlic (P, KLP, TNT)
Source: Jerusalem Post/Stephanie Witt Sedgwick on "How to Love Brussels Sprouts"
Serves: 6

500g to 700g (1 to 1-1/2 pounds) Brussels sprouts, outer leaves removed and stems trimmed, each cut in half
8 to 10 cloves garlic
2 to 3 tbsp. extra-virgin olive oil
Salt, to taste
Freshly ground pepper to taste

Preheat oven to 180°C/375°F.

In large bowl, combine ingredients, tossing to make sure sprouts are evenly coated. Transfer to roasting pan (one layer).

Roast about 30 minutes, stirring every 10 minutes. Sprouts are ready when they have started to brown and are tender enough to pierce with a fork. Serve immediately.

Author's Notes:
Overcooked Brussels sprouts have given the vegetable a bad rap.

Roasting them minimizes the cabbage flavor so many people dislike. Not only is the cabbage flavor almost nonexistent, but this dish is fast and easy to prepare.

Posted by Netanya Hoffman

Nutritional Info Per Serving: N/A