Garlic Roasted Brussel Sprouts
Serves: 4 – 6
Haven’t brussel sprouts come into vogue?!
They’re the go to as a side in every second Sydney bistro at the moment, especially the sauteed kind with any number of accompaniments including bacon, pistachios, cranberries and of course, lots of garlic.
See you later rocket, pear and shaved Parmesan salad!
This simple take on them is as good as anything you’ll get dining out.
Indeed, experiment with a few additions and make it lunch. Or as a simpler side to pretty much any chicken/pork/whatever dish and you really do have a winner on your hands.
Just make sure to give them the occasionally stir so they don’t char too much on top whilst cooking.
1 kg fresh Brussels sprouts, cut in half (or quarters if sprouts are large)
6 garlic cloves, rough chopped
1 medium red onion, sliced
2 tbsp extra virgin olive oil
1 tsp sea salt
1 tsp freshly ground black pepper
- Preheat your oven to 180c.
- In a baking dish, carefully combine all the ingredients and shake the dish until the brussel sprouts are even.
- Cook for 20 – 25 minutes.
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