Until last week, the idea of brussels sprouts was as distasteful as the idea of eating liver. However, being the polite guest I try to be, I tried my mom’s recipe. I was pleasantly surprised. These mini cabbage like veggies are sweet and tasty when cooked the right way. Roasting these veggies helps to maintain a good amount of flavor, while giving them a crispy texture.
- 4 cups uncooked brussels sprouts – halved length wise
- 4 cloves of garlic (finely chopped)
- 1 tsp of canola oil
- salt and pepper to taste
In a big bowl, toss the chopped garlic, salt, pepper, canola oil and halved brussels sprouts thoroughly so that the brussels sprouts are well covered. Let sit and marinate for an hour.
Preheat oven to 350 degrees. In a roasting pan, spread the brussels sprouts out in a single layer. Cook for 10-15 minutes and then shake the pan so that the sprouts turnover. Cook for another 15 minutes or until the edges of the halved brussels sprouts are golden. Serve immediately.