Intro: Garlic Roasted Brussels Sprouts
It's almost time to set out tomatoes and peppers, so we're trying to eat the rest of the winter garden. The brussels sprouts just won't quit, so we're eating them almost every night. Even if you're not a fan of the brussels sprout, you might enjoy these morsels.
The fresher the sprout, the better and milder it's going to taste. I picked these at 5:05 pm, and we'll eat around 6:00. It's hard to get much fresher than that. (We really are locavores!)
Step 1: Clean Them Up
Trim the stem ends, if you need to. Then wash the sprouts well in cold water.
Step 2: Coat the Sprouts
3 T. olive oil
Minced garlic (fresh or dried)
Mix the oil, garlic, and salt (to taste) in a bowl. Add the sprouts and toss gently until they're coated.
Step 3: Bake High, Then Low, Then Shake
Put the coated sprouts into a baking pan and cover with foil. Set the oven to 400º. Set the covered sprouts in the oven while it heats. When 400º is reached, turn the temperature down to 325º and bake for 20 minutes. Shake the baking pan two or three times during the baking period to recoat the sprouts and allow for even browning.
Step 4: Enjoy!
Tip: If you'd like a crisper sprout, remove the foil during the last 7 minutes of cooking.