Garlic Roasted Brussel Sprouts

Brussel Sprouts? These were two strange words in our home just days ago. Hubby’s father tried to introduce them to us on our last visit home, but we just couldn’t imagine eating them. On my last few visits to my favorite fancy grocer I have been tempted to buy them, however. The first time I was with hubby and he shot me down, and quickly at that! Last time I was with a girl friend, and so I threw some in my cart, and boy am I glad that I did! These little morsels were delicious! They have a perfect texture, not too chewy, not too mushy. No slime, a hint of a broccoli flavor but with some sass! The garlic is hardly recognizable in this recipe, although so necessary for an extra kick of flavor. When topped with a sprinkle of salt just before serving these babies went like hotcakes! That is a feat for a veggie in my house, add it to the list along with corn, peas, and broccoli~! It makes our side dish selections a little more exciting, that is for sure. Don’t be afraid, I promise you won’t regret whipping up this easy, healthy dish for your family!

Garlic Roasted Brussel Sprouts
Printable Version

2 lb Brussels sprouts, trimmed and quartered
6 cloves garlic, minced fine or pressed through a garlic press
3/4 cup water
2 tablespoons extra-virgin olive oil
1 teaspoon sea salt
1/2 teaspoon black pepper

Preheat oven to 400 degrees. To trim brussel sprouts, cut of ¼ inch of the stem, then remove the rough outer leaves (usually 2-3 leaves).

In a 9x13 inch baking dish, toss together brussel 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 season with additional salt and pepper, serve immediately.

Serves 8
Recipe adapted from thecookingphotographer.com