Yes, good ol' basic, nothing fancy, can't take to a show, brussel sprouts. I honestly don't know why they get such a bad rap. I think they are delicious.
I was actually debating whether or not to put these on here and I don't think they completely make the "recipe" list. Then again, maybe some people don't think you can roast brussel sprouts. Take my husband for example. I was putting these on a roasting tin the other day, and he looked at me like he had just seen a three eyed monster! "You can roast brussel sprouts?". Those were his words. He then went on to say it must be a Newfoundland thing because he never ever heard of it in England. Clearly, he doesn't get out much right. Surely lots of people roast brussel sprouts.
These are so easy to make and make a delicious side dish, in my very humble opinion. We can't often get brussel sprouts around here, so when I do see them, I buy them. Lately there is one supermarket that seems to have them regularly, imported I might add. I really like to buy local and in season. Sometimes. I do make exceptions because sometimes I just got to!
Like I said, nothing fancy, just good old reliable brussel sprouts.
Honestly great and easy. A simple side dish to serve along side a Sunday roast or a quick mid week dinner.
Garlic Roasted Brussel Sprouts
3 Cups/300 grams of fresh brussel sprouts, trimmed and cut in half
4 Garlic cloves, crushed
2 Tablespoons olive oil
Preheat oven to 400 degrees F. Tip the brussel sprouts onto a large baking tray, so they don't overlap. Drizzle over olive oil add garlic and season with salt. Give a good toss. Roast for about 20 minutes then give them a turn over. Roast for another 10-15 minutes. Remove from oven and serve immediately.
Click the downloadable link below to print recipe!
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