Roasted Brussels Sprouts

Roasted Brussels sprouts can be eaten right from the oven, or as cold leftovers. They also taste great in an omelet.

  • It's easy to use a lot of oil on roasted vegetables. To keep things "under control," I use a measuring spoon and mix the oil and vegetables in a mixing bowl.
1 pound (or more) of Brussels sprouts, washed, trimmed, and quartered
1-2 garlic cloves (depending on the size and how much you like garlic), coarsely chopped
1 tablespoon olive oil
kosher salt
ground pepper
  • Preheat oven to 400°.
  • Toss the Brussels sprouts, garlic, and oil.
  • Spread on a jelly roll pan. Sprinkle with salt and pepper.
  • Roast for about 30 minutes. Every 10-15 minutes turn the sprouts and check their color so they brown evenly. Remove from oven when they are the right color.

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