I think it's clear that we like brussels sprouts a lot, but especially when they are roasted. Something about roasting them makes them taste just so wonderfully yummy. This recipe isn't anything special because it's not too far from what we'd usually do with the sprouts. Delicious, just not anything new.
Brussels Sprouts with Browned Garlic
Cooking Light Holiday Cookbook // Dec. 2000
To trim Brussels sprouts, discard the tough outer leaves and trim off about 1/4 inch from stems. Don't trim too much from the stems, or the sprouts will fall apart. If you're not a Brussels sprouts lover, try substituting green beans. Be sure to brown the garlic over low heat, because it can burn in a flash.
6 cups trimmed Brussels sprouts, halved (about 2 pounds)
1 tablespoon olive oil, divided
1/2 teaspoon salt
1/8 teaspoon black pepper
3 garlic cloves, thinly sliced
1 tablespoon fresh lemon juice
Preheat oven to 425°.
Combine the Brussels sprouts, 1 1/2 teaspoons oil, salt, and pepper. Place sprouts mixture in a 13 x 9-inch baking dish coated with cooking spray. Bake at 425° for 25 minutes or until sprouts are crisp-tender. Keep warm.
Heat 1 1/2 teaspoons olive oil in a small skillet over medium-low heat. Add garlic, and cook for 3 minutes or until golden brown, stirring occasionally. Remove from heat; stir in juice. Add to sprouts mixture; toss well.
Yield: 6 servings