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Garlic-Roasted Brussels Sprouts

by in Nov 1996
Garlic-Roasted Brussels Sprouts
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Total Time: 15

Yield: 12 servings


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roasted brussels sprouts
Photo/Art by Aimee Seavey

Ingredients:

  • Nonstick cooking spray
  • 2 quarts (8 cups) Brussels sprouts, outer leaves and stems trimmed, cut in half lengthwise
  • 2 tablespoons olive oil
  • 1 tablespoon chopped fresh garlic
  • Kosher salt and freshly ground black pepper, to taste

Instructions:

Preheat oven to 400° and coat a foil-lined rimmed sheet pan with nonstick cooking spray. Toss Brussels sprouts, olive oil, garlic, salt, and pepper together, then place on the sheet pan in an even layer. Alternately, you may arrange the sprouts cut-side-down on the foil and baste. Roast about 18 - 22 minutes, until the sprouts are browned and barely tender. Adjust seasoning, if needed. Serve hot.

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