We are entering the cabbage family members’ picking season and to celebrate this early autumn harvest I have a great, tasty & super simple, 30 min roasted brussels sprouts with garlic recipe for you.
It is a great accompaniment to any meaty meal or an evening in, toothpick – snack to share (or not to share 🙂 That is the question!). This 30 min & healthy dish really celebrates the wonderful, fresh and plump brussels sprouts, which I only became fond of in maybe last 5-6 years.
Ever since my appreciation for brussels sprouts taste sprouted (especially the roasted brussels sprouts with garlic), I could eat them almost like popcorn!
It is strange now looking back on my childhood food pet hates… Right next to kale & spinach, brussles sprouts used to be my worst nightmare! These days I love them along with their joyfully crunchy shells (as I call them) – the outer brussels sprout leaves that peel off during roasting (this always happens), some of which look totally cremated by the way… But, I enjoy that cremated cabbage flavour, especially straight from the baking tray!
You see, the cremated cabbage shells just don’t look very presentable in a serving bowl and I can easily help it, by tiding the baking tray content before it lands in that bowl 🙂 (I suppose… it sometimes takes a widely open mind of a foodie to understand certain behaviours around basically burnt cabbage leaves! )
Anyway, as I said, roasted brussels sprouts with garlic are really simple to make and don’t take long at all. Wash & trim the brussels sprouts, sprinkle with salt, lemon juice, salt & pepper and toss together with plenty of sliced, fresh garlic. Then, 25-30 min at 180C and there they are!
roasted brussels sprouts with garlic =
simple, quick & tasty
Don’t be shy to make 2-3 pounds of roasted brussels sprouts with garlic as you can blend any unlikely leftovers with a bit of creme fraiche (or yoghurt), horseradish & coriander leaves, and create an amazing and scrumptiously delicious brussels sprouts & horseraddish pate I wrote about some time ago! Soooo good! And another delicious way to celebrate this fantastic autumn treasure.
There are many variations of roasted brussels sprouts and, knowing how healthy these miniature cabbages are, I’d encourage you to find your favorite one. Italians are crazy about them!
Experiment and try adding a bit of pancetta, chilli flakes or red onion to yours. I love my roasted brussels sprouts with garlic plain and simple, sometimes with a sprinkle of Parmesan over, which always adds another great layer of flavour. Enjoy!
- 1 lb (450 g) fresh, trimmed brussels sprouts - halved
- 5 plump, fresh garlic cloves - sliced
- 2 tbps olive oil
- 1 tbsp lemon juice
- 1 tsp fine, sea salt
- ½ tsp freshly ground black pepper
- 1 tbsp grated Parmesan to serve - optional
- Toss all ingredients together in a bowl.
- Spread the brussels sprouts on a baking tray evenly and bake for 25 min at 180C (356F).
Looking for another, delicious, hearty autumn recipe? Try the Bean Jar, warming and rich Mushroom and Roasted Garlic Soup, sweet and sour 14th Century Hunter’s Stew, or maybe the juicy and colourful Hungarian Pepper Stew. All healthy, tasty, simple and with easy instructions to follow.