Celebrate brassica season with Roasted Brussels Sprouts & Garlic. The caramelized sweetness of the garlic is the perfect balance for the slightly sharp, nutty sweetness of roasted Brussels sprouts. Add a layer of flavor with a squeeze of lemon or a drizzle of vinegar. Roasted Brussels Sprouts & Garlic pairs well with savory roasts, smoked proteins and fermented vegetables. Try our recipe for Roasted Brussels Sprouts & Garlic; trust me they are tastier today than when we were kids.
Ingredients
Instructions
- Heat oven to 400°F. Prepare a sheet pan.
- Trim the stems and remove any dry, yellow or blemished outer leaves. Rinse & pat dry. Cut larger sprouts in half.
- Remove loose papery skin from garlic head, cut head in half (cross section), exposing cloves.
- Toss sprouts with oil, salt & pepper. Carefully rub exposed surface of garlic with oil and season.
- Put sprouts on sheet pan in an even layer. Place garlic halves on sheet pan, cut side down. Roast for 25-30 minutes, until sprouts are crisp on the outside and tender on the inside, shaking the pan twice during baking time to allow sprouts to brown evenly. Garlic will be tender.
- Remove from oven. Remove garlic from pan, using tongs, squeeze garlic head gently and roasted cloves will pop out. Discard skin. Using a fork lightly mash garlic and toss with sprouts.
- Serve warm.
Storage Tips: Store Brussels sprouts in a ventilated bag or container in crisper drawer of refrigerator. Store garlic heads in a cool, dry place with plenty of air circulation. Garlic is best kept cool, not cold, so avoid the refrigerator.
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