Friday, March 1, 2013

Garlic and Shallot Roasted Brussel Sprouts

We love brussel sprouts!  Love eating them throughout the fall and winter seasons when they are fresh and easy to find locally or at the grocery store.  This recipe is my new favorite healthy way to eat them! A must try, the shallots and garlic at a slower roast make these almost carmalized, giving them a sweetness and creaminess I haven't found roasting them at a higher temperature.  So if you like brussel sprouts, or are looking for a good, healthy recipe to try them out for the first time, then please give these a try!  Enjoy!

Happy Cooking,
Garlic and Shallot Roasted Brussel Sprouts
4 cups of brussel sprouts, stems trimmed, outer leaves removed, and cut in half (at the grocery store, I usually put 4-5 hand fulls in the produce bag)
2 cloves of garlic, minced (I used a garlic press)
1 medium sized shallot, thinly sliced (see photos below)
1 T olive oil
1/2 tsp of salt, or to taste

Preheat the oven at 350 degrees.  Prepare a 9x13 inch pan by spraying lightly with cooking spray.
The brussel sprouts after trimming and cutting.
Place the brussel sprouts in the pan. 
This is a shallot - a medium sized shallot is approximately this size next to a large chef's knife.

And this is what it looks like after you peel and thinly slice it.
Drizzle with olive oil and sprinkle with garlic, shallots, and salt.  Stir to combine, being sure to spread them evenly before roasting.  Roast at 350 for 1 hour, stirring every 20 minutes.  Serve immediately.
Before roasting...

After yummy!!!

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