INSTRUCTIONS: To trim Brussels sprouts, discard the tough outer leaves and trim off about 1/4 inch from stems. Don't trim too much from the stems, or the sprouts will fall apart. If you're not a Brussels sprouts lover, try substituting green beans. Be sure to brown the garlic over low heat, because it can burn in a flash.
1. Preheat oven to 425 degrees.
2. Combine the Brussels sprouts, 1-1/2 teaspoons oil, salt, and pepper. Place sprouts mixture in a 13 x 9-inch baking dish coated with cooking spray. Bake at 425 degrees for 25 minutes or until sprouts are crisp-tender. Keep warm.
3. Heat 1-1/2 teaspoons olive oil in a small skillet over medium-low heat. Add garlic, and cook for 3 minutes or until golden brown, stirring occasionally. Remove from heat; stir in juice. Add to sprouts mixture; toss well. Yield: 6 servings (serving size: 1/2 cup).
Simple and simple delicious--I can taste it in my head and will make it in the next few days. Farmers' market tomorrow! Take a paring knife and make about a 1/2-inch X in the stem end for even cooking. I find that many people who think they don't like BS have had them cooked to death.
We do this often. I use frozen sprouts , easier portion control since they can be expensive, I add a crumbled microwave redicooked bacon strip just before serving for the number of servings and sprout novices love them this way Pat in Maine.
This was pretty good and the directions were precise. DH and I liked it a lot. It's a good change from the way I usually make Brussels sprouts, boiling them in beef bouillon. I will definitely serve it again.
we also like browning some butter with quality balsamic vinegar and cooking it down to a reduction and then tossing the freshly cooked (steamed) broccoli sprouts to give it a roasted brownish flavor... so the garlic sounds like a yummo extra!
I knew I would like this one. I have been roasting brussel sprouts by tossing in olive oil , salt ,pepper ,and greek seasoning. I love garlic so I new this one would be a keeper. I use frozen sprouts and slice the big ones in half
High in citamin C, nice. Where did all these BS fans suddenly come from? In real life I have never met anyone who actually liked BS. Hence I have not made this recipe and have not rated up, but good luck to those of you who do.