Roasted Brussels Sprouts

I only recently discovered how delicious Brussels Sprouts can be. We never ate them growing up. When I was in college, I thought they were adorable and worth a try. I bought a package and boiled them in my dorm room kitchenette. Disgusting!

My experience with them might have begun and ended there, if my hubby hadn't suggested that we try them a few months ago. Always game to experiment with recipes, I agreed to give them another try. Am I glad I did! Roasting transforms Brussels Sprouts into an amazing treat, crispy on the outside with a creamy, savory center.

They are surprisingly easy to make, given how decadently delicious they turn out. The easiest way, of course, is to buy a bag of frozen, already cleaned Brussels Sprouts. While I enjoy the taste of these just fine, my kids prefer the fresh variety. Of course they somehow manage to absent themselves from the work of preparing them...go figure.

Roasted Brussels Sprouts.

1 -2 lbs fresh Brussels Sprouts

2 -3 Tbsp olive oil

2 Tbsp chopped garlic

2 tsp sea salt

ground black pepper to taste

Preheat oven to 425 degrees.

Remove the outer leaves and stem end from Brussels Sprouts. Place in a large roasting pan in a single layer.

Drizzle with olive oil. Add garlic and toss well, until all of the sprouts are evenly coated with oil.

Sprinkle with sea salt and pepper, and stir again.

Bake for about 45 minutes, until sprouts begin to brown, stirring once. They should be fork tender.

Yields 6-8 servings.

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