Monday, November 1, 2010

No Vampires Here: Brussel Sprouts With Garlic

I hate, hate, HATE everything vampire (especially the crap that is "Twilight") with the exceptions of the TV series "True Blood" and "Buffy the Vampire Slayer".

So on Halloween, the Man and I had a side dish guaranteed to keep vampires,sparkly and otherwise, away.

Brussels sprouts get a bad rap because we get them mostly from California and other places where they don't get a nice fall frost to sweeten them. One day, I will manage to organize my fall garden enough to grow my own. But even store bought Brussels sweeten beautifully when roasted.

This dish takes very little time to prep and once it's in, there's nothing to do but stir it once or twice. You can put as much or as little garlic as you like, but remember that just like brussel sprouts, garlic mellows beautifully when roasted.

Roasted Brussels Sprouts With Garlic

1 pound of brussel sprouts
garlic-3 cloves or more, to taste, peeled and sliced into small slivers
olive oil- extra virgin isn't needed, use a good basic oil

Wash the sprouts, cut off their ends and halve them. Peel outer leaves off as needed.
Place the cut halves in a foil covered baking pan big enough to hold them all flat in the pan.
Scatter in the garlic slices. Add a liberal amount of olive oil--enough to moisten everything well.
Bake at 450 degrees for 30 minutes, stirring once or twice. Don't worry if the outer leaves get a little brown and crisp--they're delicious that way.

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