As a kid I hated brussel sprouts, I thought they were tough and bitter. Eating brussel sprouts ranked right up there with some of the worst foods to eat, like liver. Ick!
Now, well…I have a slightly different opinion. It’s amazing how as a child you hate certain foods, but as you get older your taste buds change and you find that you love what you used to hate.
I will eat any vegetable that is roasted with garlic. I really love the taste and softness that roasting gives to vegetables.
These are really simple to cook and are perfect for busy weeknights.
Preheat the oven to 400 degrees. Line a rimmed-cookie sheet with foil. I used 1 lb. of fresh brussel sprouts. I washed them, cut off the stubby ends and removed the loose leaves. I then placed them in a large bowl. To the bowl I added olive oil, salt, pepper and garlic. I mixed them with a spoon, making sure all the brussel sprouts got coated with the oil and seasonings. I spread them out on the cookie sheet and baked them for about 30 minutes. The outer leaves get very dark, but that’s ok because they taste really good.
These are really soft, with a crunchy outer leaf and have a slight touch of garlic to them. Really good.
- 1 lb. fresh brussel sprouts
- 2 tbsp. olive oil
- ½ tsp. salt
- ¼ tsp. pepper
- 1 tsp. minced garlic
- Preheat over to 400 degrees.
- Line a rimmed-cookie sheet with foil.
- Prep brussel sprouts. Rinse them, cut off the stubby ends and remove loose leaves.
- Place the brussel sprouts in a large bowl. Add the olive oil, salt, pepper and garlic. Mix well.
- Place on cookie sheet and bake for about 30 minutes. Until the outside is crunchy and the inside is soft.