Thursday, January 12, 2012
I already like Brussels sprouts but this recipe sent that over the top. When any vegetable is roasted, it becomes extra delicious and this was no exception. Try them. Even if you aren't sure you like Brussels sprouts.
Note: I made 1 pound instead of 2 pounds and just adjusted the recipe - they won't need to bake as long if you're using less. Just keep an eye on them.
Oven Roasted Garlic Brussels Sprouts
2 lb Brussels sprouts, trimmed and halved (quartered if large)
5 cloves garlic, minced fine or pressed through a garlic press
1/2 cup water
2 tablespoons extra-virgin olive oil
1/2 teaspoon sea salt
1/2 teaspoon black pepper
Move oven rack to the upper third and preheat to 425 degrees.
In a 9x13 inch baking dish, toss together Brussels sprouts, garlic, water, oil, salt and pepper and spread out in a single layer.
Bake for 40-50 minutes until caramelized to taste, tossing once about 25 minutes into cooking time. Remove from oven and toss Brussels sprouts in the pan scraping up brown bits into the sprouts.
Recipe from The Cooking Photographer
Posted by Aimee ~ See Aimee Cook at 10:06 PM