Like many children, I didn’t like Brussels sprouts. I was a fool, because they are absolutely delicious. If you don’t believe me, try them again as an adult, and cooked well – none of this frozen nonsense. They are SO easy to make, and this is one of my go to recipes. When I lived in the U.S. and had easy access to fresh Brussels sprouts all the time I’d roast some up with garlic, olive oil, salt, and pepper at least once a week. Here in Seoul, they’re a bit more of a luxury, so this Vegnesday recipe was an indulgence.
One of the beauteous things about this recipe, and others like it, is that its all about your taste. You’ll see in the ingredients below that I give a range for both garlic and salt – I LOVE garlic and put in 5 cloves, but for others that may be too intense and 2 will do just fine. I also like my sprouts nicely blackened on the outside and soft on the inside, so I’ve given a range of cooking times to allow you to either try it my way, or take them out earlier if you prefer them a little crisp. There’s no wrong answer – what you like is what’s best for you.
In a fun side note, did you know that this is what Brussels sprouts look like in nature?:
- 500g Brussels sprouts, fresh
- 1 tablespoon olive oil
- 2-5 cloves of garlic, minced
- 1/4 to 1/2 tablespoon kosher salt, to taste
- Fresh ground black pepper, to taste
- Preheat the oven to 425F/220C.
- Trim the bottom off of each Brussels sprout and slice each in half, vertically. There’s usually a range of sized sprouts in each batch – I halve the bigger ones and keep the really little ones whole. In trimming you’ll get a lot of loose outer leaves – keep these for the next steps, because they’re the best part in the end when they crisp up in the oven like tiny vegetable chips!
- In a bowl, season the sprouts with salt and pepper and top with the minced garlic and olive oil. Mix thoroughly and transfer to a baking sheet covered with aluminum foil. Make sure all the sprouts are distributed in one even layer.
- Bake for 15 minutes, then stir. Return to the oven for another 5-15 minutes, until browned on the outside and loose leaves are crisp.
- Serve immediately!
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