Directions: Set oven at 400 degrees. Rinse brussel sprouts. Cut off thick stem at the bottom of each sprout or remove from the stalk if that’s how you bought ‘em. You can leave the sprouts whole or cut in half/quarters, depending on the size. Most importantly, all the pieces should be fairly equal in size so they’ll be fully baked at the same time. If you notice mine, some of the larger ones have been halved, but the smaller ones are whole.
Place sprouts on a rimmed baking sheet. Cut and quarter one fresh garlic clove per pound of sprouts and place the pieces in different places on the tray, amongst the sprouts. Drizzle the whole delicious tray of yum with olive oil and give a few shakes of salt. Bake at 400 degrees for 2o minutes. Remove from oven and mix up the sprouts with a spatula to turn the browned sides over. Test with a fork for tenderness. Put back in oven for 5 -15 more minutes depending on the size of your sprouts. They really do vary, so it’s hard to say exactly who long to keep cooking them. Check after five minutes if you’re unsure, and repeat as necessary.
Serve. Enjoy. Smile. (BIG smile.)
Unsolicited comments/Tips: The garlic serves to sort of infuse the sprouts with its aroma. My husband and I do eat the cloves too, but the kids say they’re too strong.
Until roasting Brussle sprouts this way, I was never very crazy about them—and neither were my kids, but my husband liked them so I steamed them from time to time. But with this recipe…look out. I often buy three pounds of brussle sprouts at a time because we get so sad if there aren’t any leftovers!
Final comment (Seriously, I’m done now.): I have had some delicious brussle sprouts cooked up with loads of fancy stuff, from balsamic vinegar to maple syrup to bacon. But this recipe is soooo simple, soooo healthy, and soooo tasty that I just had to share!