On Tuesday I headed to the farm for my CSA pickup and I was so excited to see that they had Brussels Sprouts this week! I realize that most people may think any excitement over Brussels Sprouts may be strange but they really are so yummy. Of course I was a little bit surprised to see them on the stalks still, I had no idea they grew that way. Even though I am the only person in this house that will eat them, or anything else green for that matter, I was anxious to get these in the oven. The one time I made Brussels Sprouts in the past I sauteed them. So this time I decided I would try roasting them.
Roasted Brussels Sprouts Recipe
Aprox. 1 pound Brussels Sprouts, trimmed and cleaned
1 clove garlic, diced small
Extra Virgin Olive Oil
Brussels Sprouts still on the stalk look pretty darn cool. It takes a bit of work to cut them off though.
Peel off any non desirable outer layers and rinse in water. Slice in half length ways.
Finely chop 1 glove of fresh garlic and add to bowl.
Add enough Extra Virgin Olive Oil to coat generously. Sprinkle with salt and pepper to taste and mix well.
Arrange in a single layer in a baking dish. Roast in oven at 450 degrees for about 20 minutes, stirring and checking occasionally.
The result is some crunchy, healthy and delicious roasted Brussels Sprouts! Yum!