Thursday, April 14, 2011
Brussels sprouts are in season! I have always loved Brussels Sprouts but ever since I had them roasted by my friend Jacquie I can't seem to get enough of them and even my husband and son like them cooked this way. The only thing I did different was to add garlic to mine, the roasted Garlic & Brussels Sprouts combo was delicious!
1 -2 pounds brussels sprouts
2 heads of garlic
olive oil 1/4 cup
Preheat oven to 400
Remove the loose outer skins from the garlic and cut off the top.
Toss your brussels sprouts and garlic heads in olive oil and salt coating well.
Lay them on a jelly roll sheet pan and spread out placing the 2 garlic heads on both sides.
Roast for 40 -50 minutes shaking the pan every now and then. They will be golden brown and fork tender when finished cooking.
Pull the cloves apart and serve them with the brussels sprouts , you can remove them from their skins or allow each person to do so.