Seasoned with a whole head
of garlic and fresh thyme, these Brussels sprouts develop a delicious
caramelized browning on the outside while roasting in the oven.
Roasted
Brussels Sprouts
- 2 pounds Brussels sprouts,
washed and trimmed, large sprouts halved
1 whole head garlic, cloves separated and peeled
1 tablespoon fresh thyme leaves
1/4 cup olive oil
Salt and freshly ground black pepper
- Preheat oven to 350°F (175°C).
- Combine Brussels sprouts,
whole garlic cloves, thyme and olive oil together in a bowl.
Season with the salt and pepper, to taste and toss to mix well.
- Place vegetable mixture
onto a shallow baking pan and roast, uncovered, until tender
and edges begin to brown, about 35 minutes.
Makes 6 servings.
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