I know brussel sprouts are a love-em or hate-em kind of vegetable. In our family, it’s a love-em relationship with these little green sprouts! One of the reasons is because of how versatile they are.

Today’s recipe is downright easy. If you want to dress up the brussel sprouts once they’re roasted, trying adding some bacon, dried cranberries or walnuts. Maybe even a balsamic glaze. Whatever you do, don’t add fresh cranberries. We did that one year and ruined a wonderful batch of brussel sprouts.

Roasted Brussel Sprouts

1 pound brussel sprouts, washed and sliced in half
1/4 extra virgin olive oil
3 cloves garlic, chopped
1 tsp salt

Directions

Preheat oven to 400 degrees. Grease a baking dish or large cookie sheet. You want to have only one layer of brussel sprouts on the dish.

Place oil in a bowl together with the salt and garlic. Use a fork and mash the garlic a little to release the oils. Add brussel sprouts and toss to coat them with the oil. If they look too dry, add a little more oil, but you don’t want them swimming in oil, just coated.

Spread brussel sprouts across the baking dish and cook for 15 minutes. Turn the brussel sprouts and cook for another 15 to 20 minutes or until the brussel sprouts are getting a little caramelized.

And that’s it! Easy, right?