Fall is in the air and one of the cool season vegetables is ready to shine on your dinner table. Brussels sprouts are a healthy, low-fat vegetable, as part of the cruciferous family they are loaded with nutrients and compounds that are beneficial to you, including properties that help fight cancer. Link here to World’s Healthiest Foods site for in depth information on this seasonal powerhouse.
I personally love brussels sprouts, but they have to be cooked right. Too often, they are tough or bitter, this recipe keeps them moist and locks in flavor with fresh garlic and olive oil. No need to add fancy sauces to cover up their flavor, the garlic roasts sweet and infuses the brussels sprouts with garlicky goodness.
Roasted Brussels Sprouts – Makes approximately 4 – 6 servings
- 24 Oz Fresh Brussels Sprouts – bottom stem trimmed about 1/4 inch and outer leaves removed if dry.
- 4 Cloves Garlic, sliced thin
- 1/4 Cup Fresh Parsley, chopped
- 1 – 1/2 Tablespoon Olive Oil, divided
- 1/2 Tsp Salt
- Fresh Ground Pepper (to taste) – I used about 1/4 tsp.
You’ll need a medium-sized casserole dish that has a cover. Preheat oven to 375 degrees. Prep the brussels sprouts by rinsing them, trimming the dried stems and removing any dry or discolored outer leaves. Slice length-wise, (if you brussels sprouts are small there is no need to slice). Just try and get all your pieces the same size so that they cook evenly.
Combine brussels sprouts, 1 Tablespoon of the olive oil, parsley, salt and pepper in the casserole dish and bake, covered approximately 30 – 40 minutes until very tender. Finish by drizzling the last 1/2 Tablespoon (or less depending on your preference) of olive oil over the sprouts, taste and add more salt and pepper if necessary. Enjoy.