Savory French Brussels Sprouts

2 shallots
3 cloves of garlic
6 cups of Brussels Sprouts
1/3 cup olive oil
salt
pepper
thyme

Preheat the oven to 425. Begin by washing the Brussels Sprouts. Cut off the end of each sprout, discarding any loose leaves, then slice each sprout in half so both halves are still attached to the base of the sprout (this keeps them from falling apart). Place all of these in a large bowl. Finely slice the shallots and garlic, then add to the bowl. Drizzle the olive oil over the veggies, then add salt, pepper and lots of thyme. Get in there with your hand and gently stir until the olive oil has anointed each lovely sprout.Place the vegetables on a flat cookie sheet with edges, trying to make sure each sprout has as much contact as possible with the sheet. Place in the oven for about 10-15 minutes, or until you smell something wonderful. Remove and stir, giving the sprouts that didn't get to brown by touching the bottom of the pan their turn at glory. Return to the oven another 10 minutes. Take them out, liberate them to a pretty serving bowl, and astound your formerly Brussels Sprouts hating guests.

Number of Servings: 8

Recipe submitted by SparkPeople user LISAFAZ.