I have always loved Brussels sprouts, even if cooking them makes the house smell like a giant fart. Yes, I said fart. Anyway, I’d always had them steamed from frozen, and then eaten them plain or maybe with a little butter. Then I learned how to roast fresh Brussels sprouts. I will never go back to frozen or steaming them again. Yes, the house still gets that smell, but oooooh, do they taste good. I swear, I ate a whole pound by myself, and I probably could have eaten another (though the potential for gastric distress kept me in line).
The first time I made these, I’d followed a recipe online. They all seemed pretty much the same, but in my opinion, called for FAR too much salt and pepper. So, I tweaked and made it my own.
- 1 lb. fresh Brussels Sprouts
- ½ tsp Minced garlic
- 2 tbsp lemon juice
- Olive oil
- Rinse and drain Brussels Sprouts.
- Cut off bottom or each sprout (1/4” or less) and remove outer leaves.
- Cut each sprout in half, lengthwise.
- Toss in olive oil (to coat).
- Add minced garlic and lemon juice.
- Add salt and pepper to taste (I use fresh ground pepper and Kosher salt).
- Place on a single layer in a baking dish.
- Roast at 400° for 40 minutes, turning/giving a stir to the sprouts about halfway through. When done, they will be crispy on the outside and tender on the inside.
- Serve immediately.