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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