Years ago I worked for a chiropractor that would rave about his roasted Brussel Sprouts; garlicky, charred, lightly salted, tender. He made them sound so appealing I had to try them. I did, and was hooked. Here’s his recipe that I’ve been using ever since.
Tip- use a flavored salt if you have one; smoked, garlic, herbed.
What You’ll Need
Brussel Sprouts, 1 pound
Garlic, 2-3 cloves
Olive Oil, extra virgin, 3-4 tbsp’s
Sea salt to taste
Preheat oven to 400 degrees. Wash Brussel Sprouts, cut off stem end, slice in half, remove outer leaves and drop into a large bowl. Peel and finely chop the garlic, drop into bowl. Drizzle with olive oil and sprinkle to salt. Roll out onto a large baking sheet lined with parchment paper, and pop into the oven. Check them after 7-10 minutes, and flip when they’re browned on the bottom. Cook for another 7-10 minutes, and remove when they are charred and fork tender. Don’t overcook, you want them al dente, (a little bite). Serve immediately in a large bowl with another drizzle of oil and salt. Bon Appetit!