These roasted brussel sprouts are on my dinner table at least once a week during the winter and at most holiday dinners. It’s so simple to throw together, but the end result tastes a lot more decadent than steamed brussel sprouts. The key is to remove the stems, cut them in half and include the leaves that fall off.
Crispy Garlic Brussel Sprouts
Serves 4, 0sp per serving
16 oz brussel sprouts
3 cloves garlic, minced
1/2 tsp of salt
Spray oil of choice
1. Preheat oven to 400 degrees. Cut bottom stem off of each brussel sprout and halve. Remove tough outer leaves, but include some of the outer leaves (that look edible) that fall off.
2. On a large baking sheet, lined with parchment paper and sprayed with cooking spray arrange the brussel sprouts in one single layer. Liberally spray with cooking spray, add salt and minced garlic. Use your hands or a large spoon the make sure the garlic and salt are well incorporated.
3. Bake at 400 degrees for 30 minutes, until outer leaves are crispy and golden, shake tray once after 15 minutes of cooking.