We never ate Brussels Sprouts when I was growing up. I’m not sure why, we just never had them. As an adult, I began to find them in more and more dishes at restaurants and once I tried them I knew they would be a staple in my kitchen.
There are many ways to use Brussels Sprouts, both cooked and raw. I’ve had them cooked with other ingredients like nuts, fruits and vinaigrettes, and raw as a salad. One of my favorite ways to eat them is by far the simplest and easiest – roasted in the oven. I hope you enjoy this recipe as much as we do!
The first step is to wash the Brussels sprouts. We love this strainer that fits over the sink that my brother got us for Christmas – so convenient.
Once they’ve been washed and dried, cut them in halves or quarters depending on size and mince the garlic cloves. We used garlic that Sean’s cousin gave us on our trip to their family farm over Christmas. They grew it this season and it’s an Italian strain with purple veins.
Add the chopped Brussels sprouts and minced garlic to a mixing bowl.
Drizzle with olive oil, add salt and pepper and toss together to coat.
Place Brussels sprouts on a baking tray lined with parchment paper (or use cooking spray if you don’t have parchment paper).
Bake at 400 degrees for about 40 minutes, or until desired doneness. Check on them at about 20 minutes and turn if needed. Brussels sprouts will be slightly crispy and lightly charred when done – YUM!
- 2 lbs. of Brussels sprouts
- 2-3 cloves of garlic
- 2 tablespoons extra virgin olive oil
- Salt and pepper to taste
- Preheat oven to 400 degrees F
- Wash Brussels sprouts
- Cut the base of the sprouts, then chop into halves or quarters depending on size (for example if you have few that are very large, quarter them to ensure even cooking)
- Mince garlic
- Add Brussels sprouts and minced garlic to a mixing bowl
- Add in olive oil, salt and pepper
- Mix to coat evenly
- Pour onto a baking tray lined with parchment paper (or use a nonstick spray in the absence of parchment paper)
- Bake for 40 minutes at 400 degrees F or until desired doneness, checking at 20 minutes
- The Brussels Sprouts will be slightly crispy and lightly charred when done.
Yum! I’m going to try this! I usually roast mine with bacon and balsamic vinegar and salt and pepper.
Oh yum! That also sounds amazing. Will have to try that next time. Thanks, Natalie 🙂
We never ate these growing up either. I just bought some yesterday and I can’t wait to try one of these .
I think you’ll really enjoy them, Ike. And the possibilities are endless. 🙂