Crispy Roasted Brussels Sprouts

The sprouts are back!

Not that they were every absent from my life, just from the blog.

There was a little stretch there where they were the little darlings of the blog. But like many little darlings, they became over exposed and suffered from “exhaustion.”

They may not be making their comeback on SNL, but they are back.

They are stripped down, served simply and tastier than ever. 

I wish I could say the same thing about the other starlets.

You will need…

1 ½ lbs Brussels sprouts

3 cloves garlic, minced

2 tablespoons vegetable oil

Juice of ½ lemon (one full if they aren’t very juicy)

Salt and pepper to taste

Start by preheating your oven to 400 degrees F.

Then, quarter all of your Brussels sprouts. Make sure to cut off the tough ends.

In a large bowl, toss together the garlic, vegetable oil and salt and pepper. Make that all the sprouts are slightly oiled.

Lay out the sprouts and garlic in a single layer on a baking sheet.

Roast the sprouts for 15-20 minutes, making sure they are browned on at least one side.

Squeeze the half of a lemon over the sprouts, toss in a bowl and serve.

Love and Beer Floats

Angela

Crispy Roasted Brussels Sprouts

1 ½ lbs Brussels sprouts

3 cloves garlic, minced

2 tablespoons vegetable oil

Juice of ½ lemon (one full if they aren’t very juicy)

Salt and pepper to taste

Start by preheating

your oven to 400 degrees F.

Then, quarter all of your Brussels sprouts. Make sure to cut off the tough ends.

In a large bowl, toss together the garlic, vegetable oil and salt and pepper. Make that all the sprouts are slightly oiled.

Lay out the sprouts and garlic in a single layer on a baking sheet.

Roast the sprouts for 15-20 minutes, making sure they are browned on at least one side.

Squeeze the half of a lemon over the sprouts, toss in a bowl and serve.