Recipe: Garlic Roasted Brussel Sprouts

brussel sprouts

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

brussel sprouts 2

To Prepare

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!

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