Brussel sprouts are a love ’em or hate ’em food. I love ’em. And, I’m always trying to come up with a way to make them so that my boys will love them too. I’d love to say that this is the recipe that has them loving brussel sprouts… but it’s not. Even with all of the garlic, my husband turned his nose up as he forced down one little ball.
So… if you don’t love brussel sprouts, this recipe probably won’t make you a believer. But, if you do like them, this roasted garlic brussel sprouts recipe is easy and bursting with flavor. You can make it for dinner, lunch or a nice warm appetizer for guests (as long as those guests like brussel sprouts!).
The outer layer of leaves may fall off as you stir them… it’s okay. I like to mix them in – they have sort of a blackened taste and a light, crispy texture. As you’re getting to the end of the roasting time, wait for the outsides to start to turn black and you’ll know the brussel sprouts are ready.
Since I’m the only one in my house that eats them, I make a full batch and save the leftovers for lunch throughout the week. They are great to throw on salads or in my quinoa mixtures that I like to eat for lunch.