Weekly Recipe: Beastly Brussels Sprouts


Brussels Sprouts, Gotta Get Them Veggies! These are either great as an appetizer or a meal, surprisingly they fill you up pretty well.


-1 1/2 pounds Brussels sprouts

-6 to 10 cloves of garlic, diced(how much do you like garlic?)

-3 tablespoons good olive oil

-3/4 teaspoon kosher salt

-1/2 teaspoon freshly ground black pepper


­-Preheat oven to 400 degrees F.

Cut off the brown ends of the Brussels sprouts and pull off any yellow outer leaves. Mix them in a bowl with the garlic, olive oil, salt and pepper. Pour them on a sheet pan and roast for 35 to 40 minutes, until crisp on the outside and tender on the inside. Shake the pan from time to time to brown the sprouts evenly. Sprinkle with more kosher salt ( I like these salty like good for you French fries), and serve immediately.

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