I'm sorry to have teased you with the picture of the sprouts and not the recipe. What was I thinking?! Well, now you have it and can enjoy it!
My husband loves brussels sprouts. To be quite honest, I never had them until I had dinner with his family while dating and his mother made them. I cannot even begin to explain how nervous I was when I plopped some on my plate. I mean, what if I hated them?! I couldn't offend his mother! No worries, foodies...I loved them!
This is a great way to prepare sprouts - although I'm a little biased. I think every vegetable can, and should, be roasted in the oven. Such good flavor.
Oh, and I used a new gadget during this recipe. Review to come soon!
Roasted Brussels Sprouts
1 pound brussels sprouts, trimmed and halved
1 tablespoon olive oil
1 garlic clove, minced
salt and pepper to taste
Preheat oven to 400 degrees. In a medium bowl, toss sprouts with oil and minced garlic. Once well-coated, place sprouts on a large, rimmed baking sheet lined with foil.
Make sure sprouts are cut-side down. Sprinkle with salt and pepper. Bake for 20-25 minutes, or until tender and golden on edges.
Yield: 2 servings