Oven Roasted Brussels Sprouts

Brussels sprouts. Ugh! They are the dreaded vegetable of my childhood. Boiled and bland and tasting a bit like how I imagine old, dirty socks taste. They are so unappetising, I have been calling them Brussel (without the ‘s’) sprouts all my life! Which makes no sense if you consider they are sprouts that belong to Brussels?

After hearing of this ‘roasted Brussels sprouts’ thing, I decided to challenge my dislike of this funny looking vegetable… and wouldn’t you know it, they are FANTASTIC roasted! My life has been changed forever! Huzzah!
There are heaps of fantastic roasted Brussels sprout recipes out there. Here’s a simple one that serves 2 people (as a side dish).

12 Brussels sprouts (the sprouts shrink in size when roasted)
3 tablespoons of olive oil
3 cloves of garlic, crushed
1 handful of pine nuts
Salt and pepper to taste

1. Preheat the oven to 200C.
2. Trim the Brussels sprouts by cutting off the ends and removing any yellow leaves
3. Mix sprouts in a bowl with olive oil, crushed garlic, salt and pepper to taste.
4. Place Brussels sprouts on baking tray.
5. Roast for about 30 minutes. Shake the pan every 10 minutes to even the browning. If the sprouts are burning, reduce the heat.
6. When your Brussels sprouts are dark brown, they’re done.
7. Remove from oven and serve immediately.

This recipe can  be found all over the Intermanet. Thank you people for helping me see the light!

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