I love winter vegetables. Cabbage, kale, squash, beets- you name it, I'll make it. Problem is, I'm the only one in my family that will eat them. So I end up making a week's worth for myself. But that's OK- all the more for me!
One of my favorite vegetables is Brussel sprouts. I guess I was fortunate as a kid, because my mother didn't make them, so I never learned to hate them. I never had them until a few years ago when I came across a recipe in the paper for oven roasted Brussel sprouts with garlic. It's so easy and so yummy, I thought I'd share!
Buy at least a pound of baby Brussel sprouts- the smaller the better. Trim the ends off and remove the outer leaves (like you would with lettuce). Cut any large ones in half.
Toss with about 1/4 to 1/3 c. extra virgin olive oil, sprinkle with coarse salt and crushed red pepper. Mince 3-5 large cloves of garlic (I use a garlic press) and add to the sprouts. Here's a pic before they're cooked:
Roast in a 425 degree oven for about 30 mins, until they start to caramelize and look toasty. They taste very nutty- not unlike hazelnuts, with none of the "cabbagey" taste that boiled Brussel sprouts are notorious for. Don't they look yummy?