Roasted brussel sprouts seem to be very trendy at the moment. I love roasted veggies and brussel sprouts in particular are quite nutritious; rich in protein, dietary fiber, vitamins, minerals and antioxidants so I thought I’d suggest this easy recipe. The prep work is very easy and if you use tinfoil you needn’t even dirty a single pan – total prep and cooking time is 40 minutes.
Start by preheating your oven to 400 degrees then soak the sprouts in salted water for a few moments to help remove any dirt. After, chop the stem and remove any discolored outer leaves. Aside from mincing a garlic clove, this is all the food prep required.
Once the brussel sprouts have been prepped you will need 1/4 cup of good extra virgin olive oil (enough to thoroughly coat the sprouts), a minced clove of garlic, a few pinches of salt and a ziploc bag that you can use to incorporate the ingredients.
Once you’ve added everything in the ziploc bag – give it a thorough shaking. You want the salt, garlic and olive oil to cover / coat the sprouts to add flavor and prevent them from drying out or burning when you roast them in the oven.
Pour out the brussel sprouts, garlic and salt into a cookie sheet lined with tinfoil (to make the clean up easier) and insert the tray into the oven at 400 F for 30 minutes. Shake / stir the sprouts every 10 minutes to help the vegetables cook more evenly. They are delicious when you take them out of the oven, but beware – they are extremely hot.