April 16, 2015
Brussel sprouts get a bad rap. While growing up, I often heard people refer to eating brussel sprouts as somewhat of a punishment. I hated them too, I have to admit. When it comes to vegetables, it really depends on how they are prepared. Eating these Roasted Garlic Brussel Sprouts will feel more like a reward instead of a punishment. In addition, they are loaded with things like folate, fiber, and antioxidants!
1 Pound of Brussel Sprouts (cut off bottoms, remove top leaves, and cut in half)
2 Tablespoons of extra virgin olive oil
5 large cloves of garlic (minced)
¼ cup of pecorino cheese (freshly grated)
1 spring of rosemary (finely chopped)
Sea salt (to taste)
Freshly ground pepper (to taste)
Preheat oven to 400 degrees.
Lightly butter a 9 X 13 baking dish.
Add the garlic and rosemary to the olive oil.
Use a basting brush to spread the garlic mix all over the sprouts.
Spread the sea salt, pepper, and pecorino cheese over the sprouts.
Place in the oven for 45 minutes (uncovered) and then enjoy!
Photo Credit: Flickr/Mr. Michael Phams