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Oven Roasted Garlic Brussels Sprouts

Oven Roasted Garlic Brussels Sprouts

This is reworked from Anne Palumbo’s “Smart Bites,” in the newspaper In Good Health.  Very good, serves 6.

Preheat Oven to 400.  In a large bowl, toss:

  • 1-1/2 lbs. Brussels sprouts, trimmed and halved
  • 2 T olive oil
  • 1 T balsamic vinegar
  • 3/4 t salt
  • 1/4 t pepper

Transfer to a large baking sheet, arranging cut side down in one layer.  Roast 15 min, then flip sprouts and bake 10 min more, until gently browned.  I mostly flipped the hot sprouts with a spatula, then used my fingers with those that just wouldn’t behave.  Tongs might work.

Meanwhile, saute 1 min in a small hot frypan:

  • 1-1/2 T olive oil
  • 2 minced garlic cloves
  • 1/2 t red pepper flakes (optional)

When sprouts are finished, transfer to a bowl and toss with garlic oil, and more salt and pepper if desired.

Recipe called for topping with 3 T parmesan, but it didn’t need it at all.  The sprouts were good before the garlic oil as well, so you could skip that and save some calories.

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