Brussels sprouts… Not most people’s fave veggie. When I was a kid, my Mom poured melted cheese all over them. That worked. But as an adult I have developed a genuine love for this often-times-hated vegetable, and it’s does not involve masking them with cheese! Instead, you ROAST them with olive oil, salt, pepper and garlic. So good!!!
Roasted vegetables are a great side dish to any main course. I love to roast carrots and sliced sweet potatoes, too. I prepare them exactly the same way as the brussels sprouts.
What you need:
1 lb. fresh whole brussels sprouts
1/3 cup Olive oil
1 tsp salt
1 tsp pepper
1.5 tablespoons minced garlic
1 gallon zip lock bag
What you do:
First, slice off the hard ends of the brussels sprouts and discard them. Slice each brussels sprout in half.
Next, grab your gallon zip lock bag and put the remaining ingredients into it (salt, pepper, garlic and olive oil). Add the brussels sprouts to the bag also, and seal the bag. Work it all together either by shaking or lightly kneading the bag and mixing it all together.
Pour the sprouts onto a non-stick cookie sheet. (I like to put parchment paper on my trays for easier clean-up afterward.) Roast in a 375 degree oven for about 20 minutes (or until they look as roasted as you’d like them. Some people cook them for less time, or as long as 40 minutes. Just watch them and decide how dark or crisp you prefer them to be.)