Roasted Brussels Sprouts with Browned Garlic |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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I actually LOVE Brussels sprouts. I've really become fond of them cooked with a bit of sage as well. The roasting gives the outer leaves of the sprouts a crispy texture, while the middles remain nice and tender. Ingredients:
1 lb brussels sprout, ends trimmed then cut in half |
2 tablespoons olive oil, divided |
2 cloves garlic, thinly sliced |
1 teaspoon ground sage |
1 tablespoon fresh lemon juice, optional |
salt & freshly ground black pepper, to taste |
Directions:
1. Toss the Brussels sprouts with half of the olive oil, 1 tsp ground sage and a generous amount of salt and pepper.
2. Place Brussels sprouts in a baking dish coated with cooking spray.
3. Bake at 425 for 20-25 minutes or until spouts are crisp, yet tender.
4. Heat remaining olive oil in a skillet over medium heat.
5. Add sliced garlic and cook for about 3-4 minutes or until golden brown.
6. Remove from heat and stir in fresh lemon juice if using.
7. Add roasted sprouts to the garlic oil, and toss to combine.
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