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The Brussels Sprouts You Will Fight Over
Oven Roasted or Airfried
Christina Verrelli

1 pound fresh brussels sprouts
5 teaspoons olive oil
1/2 teaspoon kosher salt

Remove any tough or bruised outer leaves.
Trim the stems.
Cut in half vertically.
Rinse and shake dry.
In a bowl, toss with olive oil and salt.

For Oven Roasting:
Preheat oven to 400 degrees.
Spread the prepared sprouts on a large baking sheet. 
Roast for 25-35 minutes or until the centers are tender and the outsides are caramelized.  Stir occasionally.

I use regular baking sheets, not non-stick.  You may need to reduce oven temperature by 25 degrees if using non-stick.
Cooking time may vary depending upon your oven and the size of sprouts.

For Airfrying w/Philips Airfryer:
Set Airfryer to 390 degrees and preheat.
Add prepared sprouts to basket and set timer for 15 minutes.
While cooking, occasionally remove and shake basket or stir.
The sprouts are done when the centers are tender and the outsides are caramelized and a bit crispy.

Roasted Garlic and Thyme Dipping Sauce:
1/2 cup light mayonnaise
2 tablespoons roasted garlic, smashed
1/2 teaspoon fresh thyme leaves, minced
1/8 teaspoon salt
1/8 teaspoon pepper

Combine in bowl and refrigerate until ready to serve.
Can be made a day ahead of time.

To Roast Garlic:
Preheat oven 400 degrees.
Slice 1/2 inch off top of garlic head to expose cloves.
Place on a sheet of aluminum foil.
Drizzle with 1 teaspoon olive oil and a pinch of salt.
Close foil around garlic head.
Roast on baking sheet for about 50-60 minutes or until very soft.
You can start the garlic before your sprouts, then continue to roast with your sprouts.
To roast in your Airfryer: Place foil wrapped garlic in basket and cook at 390 degrees for about 30 minutes.