Oven-Roasted Brussel Sprouts

Crispy on the outside, tender on the inside.

Today I want to share my new favorite vegetable with you -- Brussel Sprouts.  These tasty little gems are new to me.  This seems odd because I eat vegetables all the time and I'm not a picky eater.  Luckily, after reading about many bloggers love for this veggie, I decided to give them a shot.  I was feeling adventure at Whole Foods on Monday, picked up a pound and made them for dinner that night.  I started off roasting half of the bag.  I enjoyed them so much, I went for round two.  Yes -- I ate the entire bag.  Brussel sprouts for dinner anyone?

Ready to pop in the oven!

This isn't so much a recipe but a preparation.  For those of you who turn your nose up to brussel sprouts, I hope this encourages you to go make them (now)!

One Year Ago:  Jalapeno Popper Dip

Oven-Roasted Brussel Sprouts

Source:  adapted from Whole Foods

Yields:  4 servings

Ingredients

1 pound Brussels sprouts 

2 tablespoons extra virgin olive oil 

2 cloves garlic, chopped

Salt and pepper to taste 

2 tablespoons shaved Pecorino Romano cheese (if desired)

Directions

Preheat oven to 400°F. Trim the stem ends of the Brussels sprouts and pull off any yellow outer leaves. Halve each sprout lengthwise, then toss in a large bowl with oil, chopped garlic, salt and pepper. 

Transfer sprouts to a rimmed baking sheet and roast, stirring once or twice, until deep golden brown, crisp outside and tender inside, 30 to 35 minutes. The leaves that are loose will be especially brown and crispy. Transfer sprouts to a serving bowl. If desired, scatter Pecorino Romano over the top and serve.

Nutrition

Per serving (about 4oz/125g-wt.): 130 calories (70 from fat), 8g total fat, 1.5g saturated fat, 5mg cholesterol, 390mg sodium, 10g total carbohydrate (4g dietary fiber, 3g sugar), 5g protein