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from Vegan with a Vengeance by Isa Chandra Moskowitz
1 pound Brussels sprouts, washed and halved
1 tbsp olive oil
3 cloves garlic, chopped
1/4 tsp coarse sea salt
Preheat oven to 400F.
Lay the Brussels sprouts on a rimmed baking sheet; douse with the olive oil. Roast for 10 minutes. Remove from oven, add the chopped garlic, and sprinkle with coarse sea salt, using tongs and toss to coat. Return to oven, roast for 5 more minutes. Before you remove the Brussels sprouts from the pan, rub them into the garlic, and, when you serve them, sprinkle them with whatever toasted garlic remains in the pan. Serves 6