Friday, October 11, 2013

Roasted Garlic Brussels Sprouts


I subscribe to a ton of food magazines, and so rarely make a recipe from them. I love the stories in Food Network Magazine, for example, but not always the dishes featured.

These Brussels sprouts, though, caught my eye. When I prepare roasted sprouts I usually just go with olive oil, salt and pepper. They end result is tasty, but simple. This technique adds a little pop, but doesn't take much longer to make. Garlic is always a win in my book, and cumin and lemon are two of my favorites as well. So good...

No one else in my house eats Brussels sprouts, so they had green beans alongside last night's meatloaf. I was more than happy to enjoy this side in solitude, and have plenty left over for lunch today!

Roasted Garlic Brussels Sprouts
recipe adapted from Food Network Magazine

2 tbs. olive oil
3  chopped garlic cloves
1/2 tsp. ground cumin
1/2 tsp. salt
1 tbs. palm sugar
juice of 1/2 lemon
pinch of crushed red pepper flakes
1 1/4 lb. Brussels sprouts

Preheat oven to 450.

Heat olive oil in a small skillet over medium heat. Add garlic, cumin and salt and cook for 2 minutes. Stir in the lemon juice, sugar and red pepper flakes.

Toss with the Brussels sprouts on a baking sheet and roast at 450 for 20-25 minutes or until crisp and browning. Taste for seasoning.

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