Brussels sprouts are not my favorite green vegetable, so I am always looking for new ways to cook them. This was really easy to do, but I was afraid that they wouldn’t be done enough for Toby. He doesn’t like them to have any crunch at all. Basically he likes them to be mush. But, surprise, surprise, he liked them! They made the house smell kind of funny, but that’s ok. We ate them all! I served these with some Morningstar Farms Riblets, mashed potatoes and gravy, and a biscuit.
Roasted Brussels Sprouts with Toasted Garlic
(“Vegan with a Vengeance” by Isa Chandra Moskowitz)
1 pound Brussels sprouts, washed and halved
1 tbsp olive oil
3 cloves garlic, chopped
1/2 tsp coarse sea salt
Preheat oven to 400 degrees F. Lay the Brussels sprouts on a rimmed baking sheet; douse with the olive oil. Roast for 10 minutes. Remove from oven, add the chopped garlic, and sprinkle with coarse sea salt, using tongs and toss to coat. Return to oven, roast for 5 more minutes. Before you remove the Brussels sprouts from the pan, rub them into the garlic, and, when you serve them, sprinkle with whatever toasted garlic remains in the pan.