Garlic Brussels Sprouts Recipe

I LOVE brussels sprouts. They are without a doubt my favorite food. This is so funny to me because I used to think they were disgusting. I never tasted them, but I had in my head I would hate them. Then I actually tasted them and realized they’re delicious. While steamed or boiled is fine, they’re best when they’re roasted. Whenever I see them in restaurants I always order them. Recently we’ve been making big batches on the weekends and I take a container to work as a lunch side dish every day. They’re so good I have to share our recipe. I hope you enjoy!

Garlic Roasted Brussels Sprouts
Ingredients:
3lb brussels sprouts
2 teaspoons extra virgin olive oil
10 cloves of garlic, finely minced
1 tablespoon paprika
salt and pepper (to taste)
  • Preheat oven to 400 degrees.
  • Salt a large pot of water and bring to a boil. Add whole sprouts to the pot and boil for 5 minutes.
  • Drain sprouts and rinse with cold water to stop the cooking.
  • Allow sprouts to cool, and then cut each sprout in half.
  • In a large mixing bowl, combine sprouts with the oil, garlic (using a garlic press), paprika, and salt and pepper.
  • Mix thoroughly until sprouts are evenly coated.
  • Transfer sprouts to a large cast iron cooking vessel (I used a dutch oven, but a deep casserole dish would work, too).
  • Bake for 45-50 minutes, or until the sprouts are darkened and begin to get crispy around the edges.

I use this butter extra virgin olive oil I picked up at a local oil store and love it. It gives the brussels sprouts such a nice, buttery flavor.

50 minutes in the oven took the brussels sprouts from looking like this

to this! It’s so hard not to eat them all right out of the oven. I have to remind myself they need to last for a week.

But I still steal one or two while they cool. ;p

Questions of the Day: Do you like brussels sprouts? What’s your favorite way to cook them?

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