Raise your hands if you hated brussel sprouts at some point in your life! I have heard that most people did not like them. I can't remember ever eating this vegetable growing up in India, but I am sure if I did, I did not enjoy it either. My mother never roasted anything.
Last year, over Thanksgiving, our cousin made a very tasty roasted Brussel Sprout dish. One batch with bacon and the other without. I don't think much of the dish actually reached the dinner table. It was mostly eaten with oohs and aahs as part of the 'tasting' by everyone! I tried to recreate that dish (without bacon, of course). I served it with the pasta featured here.
This is really really simple version of roasted brussel sprouts. There are so many things that can be done to make it fancier.
Roasted Brussel Sprouts
Preheat oven to 400 degrees.
Cut sprouts in half and place in a baking pan. Add chopped garlic cloves (4)
Separately, mix 2 T olive oil with salt and pepper to taste.
Coat vegetables and garlic with olive oil mix.
Bake for 20 minutes. Flip the sprouts and bake for 10-15 more minutes.
V likes them browned, so I baked them for 35-40 minutes.
These were such a hit that I tried a modification that I found here with 'honey' dijon mustard. It was too mustard-y and tangy for me. But, V adds mustard to most everything and he really liked it. I made a quick mixed rice with broccoli, day-old rice, cajun spice and some morning star grillers and served both with Trader Joe's Three Pepper Salsa - a favorite around here!!