Roasted Brussels Sprouts & Garlic Posted on 18 Jun 06:48 , 1 comment

Looking for a super simple harvest recipe?  We've got ya covered!  Since we harvested so much organic garlic this season, I'll be making this one several times.  This can easily be an entire meal or a side dish.  Either way, it's delish!  Enjoy!
Roasted Brussels Sprouts and Garlic

1 1/2 pounds Brussels sprouts, ends trimmed
1 clove garlic, pealed
3 tablespoons olive oil or Coconut Oil
1/2 teaspoon course sea salt (add more if you prefer)
1/2 teaspoon freshly ground black pepper

Preheat oven to 400 degrees F (205 degrees C).
If you are using large Brussels sprouts, I suggest you cut them in half.  Place trimmed Brussels sprouts, garlic, olive oil, sea salt, and pepper in a large bowl. Stir to coat. Pour onto a baking sheet (I used a large pan), and place on center oven rack. 

Roast in the preheated oven for 25 to 30 minutes, shaking pan every 5 to 7 minutes for even browning. Reduce heat when necessary to prevent burning. Brussels sprouts should be dark brown and toasty when done. Adjust seasoning with sea salt, if necessary. Serve immediately.

Optional: add almond slivers or walnuts before roasting

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