What? You don’t like Brussels sprouts? How can you not love them?
If the only way you’ve ever had Brussels sprouts is from a frozen package and then boiled to death, I’d like to think you’re in for a treat.
But the reality is, some people just don’t like them. I get that. Cruciferous vegetables are not everyone’s cup of tea. Cauliflower, Kale, Cabbage, Broccoli, Bok Choy, Rapini…am I scaring you yet? I love them all but not everyone does.
But if you’ve not had Brussels sprouts roasted in the oven and caramelized along with olive oil and chunks of fresh garlic, then I hope you’ll try them this way. I even cheat on this one sometimes, in the sense that I buy the already-cleaned, pre-packed fresh sprouts that are easy to just rinse, cut in half and roast. Gasp
Cut me a little break; at times, that’s my only option in this neck of the woods.
Oven Roasted Brussels Sprouts with Garlic Recipe
- 12 oz cleaned Brussels sprouts, cut in half
- 2-4 cloves garlic, roughly chopped into small chunks
- 2 tablespoons extra-virgin olive oil
- Salt and freshly ground black pepper
Preheat oven to 375.
Take all of the above and toss together in a heavy skillet or oven-safe dish.
Place in oven and roast for 15 minutes. Stir contents and let roast for 5-10 minutes more, or until Brussels sprouts become tender but not mushy and begin to brown and caramelize.
These not only make a great side dish, they also make a nice appetizer.
Also, don’t be afraid to toss with a little lemon zest or Parmesan…or both.
Give this a try and you might actually love them!