If the only thing that comes to your mind when you think of brussels sprouts is “eww, stinky mushy vegetables” then these easy, garlic roasted brussels sprouts are for you. They are nutty, crispy, soft and totally addictive. I dare you to try them and challenge any pre-conceived brussels sprouts ideas you have!
I was always that weird child who loved brussels sprouts. I would never turn down a spoonful of these little tiny cabbages, and I learned from a young age that it is a disservice to brussels sprouts to boil them. These kind of vegetables just LOVE to be roasted. It harnesses the natural sweetness the sprouts have to offer, and trust me, it’s there. Sometimes it’s better to just embrace and enhance what something naturally has to offer, rather than mask it in tons of other flavours, there are plenty of awesome recipes we do that in, like this Roasted Butternut Squash with a Balsamic reduction, but for now, we’re going almost au naturale.
I recently got a new camera lens (woop woop!) and I’ve been having fun playing around with macro photography. Trust me, I am NO expert and I have a long way to go yet, but being able to see things close up, often in more detail than I can see with my naked eye I just can’t help appreciate how blimmin amazing nature is. I took this picture below of a brussels sprout up close and I can’t believe how much detail there is in each leaf. Each one folded around the next to form a perfect little ball – which you should now roast in garlic…
It just blows my mind sometimes how perfectly unique each thing in nature is. I am seriously, totally in love with vegetables and I want you to be as well! I really hope you give this super easy, quick recipe a go. I promise you won’t be disappointed!
Easy Garlic Roasted Brussels Sprouts
Serves 8 as a side dish
Sometimes the simple things are the best. These brussels sprouts are seasoned only with garlic, salt and pepper to allow the wonderful flavour of this often under rated vegetable come through in all it’s nutty glory!
500g Brussels Sprouts,
2 Cloves Garlic, Minced,
2 Tablespoons Olive Oil,
Generous Pinch of Salt,
1. Preheat the oven to 170 degrees Celsius. Peel any rough outer leaves from the brussels sprouts and wash. Arrange in a flat layer in a large, oven proof frying pan.
2. Add the olive oil, minced garlic, salt and pepper to the pan and mix the brussels sprouts so they are evenly coated. Be generous with the salt, you need more than you would usually use in a dish to bring the best flavour to the sprouts. I normally use 2-3 generous pinches.
3. Bake in the oven for 20 minutes, then stir to re-coat and cook for a further 5 minutes. Serve immediately.