Roasted Brussel Sprouts

By á-31592

1. Smaller is better. Smaller, heavier Brussels sprouts are less bitter.
2. Cut them in half. Opening sprouts releases the acidic compound tin them that taste bitter.
3. Trim away as much of the stem as possible and any outside leaves that aren't tightly closed.
4. Like greens, Brussels sprouts are best during cold weather months.

Ingredients

• 1.5 lbs fresh Brussels sprouts
• 3 TBSP. olive oil, plus more for serving
• 1 tsp. sea salt, plus more for serving
• 3-4 cloves garlic, minced

Details

Adapted from southyourmouth.com

Preparation

Step 1

Wash and dry Brussels sprouts then add to a bowl. Cut any that are larger than an inch in diameter in half (keeping the small tender ones whole). Toss Brussels sprouts with olive oil, salt and garlic then arrange in a single layer in a large baking pan, ( or two smaller one - use whatever you have to ensure sprouts aren't touching and have plenty of room). Bake at 400 degrees for 18-20 minutes. What them closely. You want a nice roasted char on the bottom but there's a fine line between charred and burned.
To serve, spoon into a serving bowl then drizzle with additional olive oil and sprinkle with additional seal salt. These are also amazing served with grated parmesan cheese.
TIP: Wash vegetables when you bring them home from the market so they are bone dry when you're ready to roast them. This ensures the oil and seasonings are really coating the vegetables.