Roasted Brussels Sprouts

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Recipe by South Your Mouth

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Roasted Brussels Sprouts

1.5 lbs. fresh brussels sprouts

3 tablespoons olive oil, plus more for serving

1 teaspoon sea salt, plus more for serving

3-4 cloves garlic, minced (or 1 tsp. garlic powder)


Wash and dry brussels sprouts* then add to a bowl. Cut any that are larger than an inch in diameter in half (keeping the small tender ones whole). Toss brussels sprouts with olive oil, salt and garlic then arrange in a single layer in a large baking pan (or two smaller ones – use whatever you have to ensure the brussels sprouts aren’t touching and have plenty of room). Bake at 400 degrees for 18-20 minutes. Watch them closely. You want a nice roasted char on the bottom but there’s a fine line between charred and burned.


To serve, spoon into a serving bowl then drizzle with additional olive oil and sprinkle with additional coarse grain salt. These are also amazeballs served with freshly grated parmesan.


*TIP: Wash vegetables when you bring them home from the market so they are bone-dry when you’re ready to roast them. This ensures the oil and seasonings really coat the veggies.