Monday, December 13, 2010

Oven Roasted Garlic Brussels Sprouts

You need this Brussels sprout recipe in your life. Wait, stop! Don’t run away. I’m serious. When these odorous little vegetables are roasted with garlic and olive oil they turn into creamy umami heaven.

If you don’t already love Brussels sprouts please make this dish. You'll love me for it.

Oven Roasted Garlic Brussels Sprouts

Printer Version
I wrote the recipe for 2 lbs of Brussels sprouts, as that’s the size of the Costco bag. You can easily reduce or increase the amount, just use an appropriately sized baking dish.


2 lb Brussels sprouts, trimmed and halved (quartered if large)
5 cloves garlic, minced fine or pressed through a garlic press
1/2 cup water
2 tablespoons extra-virgin olive oil
1/2 teaspoon sea salt
1/2 teaspoon black pepper

Move oven rack to the upper third and preheat to 425 degrees.

In a 9x13 inch baking dish, toss together Brussels sprouts, garlic, water, oil, salt and pepper and spread out in a single layer.

Bake for 40-50 minutes until caramelized to taste, tossing once about 25 minutes into cooking time. Remove from oven and toss Brussels sprouts in the pan scraping up brown bits into the sprouts.

Recipe & photograph by Laura Flowers.


29 comments:

l'optimiste said...

superb - I do that, but I also add crispy crushed bacon and fried breadcrumbs

scrumptious!!

Pink Little Cake said...

As usual, your recipes are delicious!

April said...

All hail the brussel sprout! I LOVE these litle babies!

Janell said...

Creamy umami heaven? Uh, I don't think so.

The Cooking Photographer said...

Ah rats! I knew few would believe me. :)

L

MegSmith said...

I LOVE brussels sprouts and this recipe looks absolutely fantastic! A good way to feed a crowd (if they are all brussels sprouts lovers like us!)

Joanne said...

I never knew anyone to get as excited about brussels sprouts as I do! These sound great.

stephchows said...

oh it's so true! I always thought I hated them until I made them this way!

Joy said...

I was just eyeing some brussels sprouts at the store. I knew I should have got some, this recipe looks good.

Sandi @the WhistleStop Cafe said...

Preachin' to the choir here!
This is the onlyy way to eat those little sprouts.

shaz said...

I'm not running away, I love those little suckers. Great new way to prepare them yum!

Dawn said...

Ok ok I need to try this. I did pan sauteed BS with bacon one time and was not a fan but I'll give em another try since yours look so good. And beets too. I've vowed to try those as well.

Jen @ My Kitchen Addiction said...

I just love roasted Brussels... I usually do mine with a bit of Balsamic vinegar, but I'm loving the garlic. Yum! :)

Monet said...

I already love Brussels Sprouts, so I'm sold! I can't wait to make this for Ryan tomorrow night (we have all the ingredients we need in our fridge!) Thank you for sharing with me. I hope you have a Wednesday full of wonder and joy!

Aionaccount said...

I'm impressed on how you discover the idea of putting garlic and olive oil to negate any smell and adds extra flavor in it. I like it! I would be glad to try this one.

amee said...

omg - we are meant to be blogging buddies. I just put roasted Brussel Sprouts on my Christmas/Holiday menu on my blog. You must be my blogging soulmate. :) Thank you for sharing your lovely pics and recipes.

Ben said...

Thanks for the recipe. Just made it and really enjoyed it. It does seem like you recommend a very small amount of olive oil and seasoning. Is that correct? I upped the olive oil and would probably do even more next time. Maybe it's just me

The Cooking Photographer said...

Hi Ben,

I didn't put much olive oil in. I used water instead to help them not stick. More olive oil and more spice would always be better though.

I'll try your way next time!

Laura

Calamity J said...

Add 4 tbsp. of balsamic vinegar. It's divine!

Karan said...

these sound so good. I love BB . Hubby not so much so I do not fix them often. Maybe if I try these I can change his mind on liking them
Karan

Gemma said...

I normally hate sprouts, but OH loves them. I tried these last week, with a few carrots chopped and thrown in for me, and I ate more sprouts than he did! I love it!

Kelly said...

I can't wait to make these! Are the sprouts you use frozen or fresh? All I have are frozen and I'm wondering if I need to thaw them first...

The Cooking Photographer said...

Kelly just throw them in frozen but reduce the water by half.

Laura

malt_soda said...

Found this recipe via Pinterest. It was delicious!

The Cooking Photographer said...

I'm so glad you made this! Thank-you.

Laura

homebody housewife said...

This recipe looks delicious. I can't wait to try it. However, I make one that we love, too. I trim and notch the stems in an "X" and boil them until tender. While they are boiling, I fry a few slices of bacon (depends how many sprouts I'm cooking, but usually 4 slices for an avg. 1 lb. bag) and some onion sliced into rings. When the bacon is crisp, crumble or cut up. Drain the sprouts and pour into serving dish. Dress with the bacon, bacon fat and onions. Just before serving, sprinkle generously with parmesan cheese, and pepper to taste.

Amy said...

I want to make these but wonder if they can be reheated as I am cooking just for me. Do they taste okay the next day too?

Connie Race said...

I found this on Pinterest, repinned, and then made today for Thanksgiving dinner. I had not eaten Brussels sprouts in years, thanks to my grandmother boiling them until they basically disintegrated in your mouth (my brother and I used to see how many we could force down without chewing when we were kids). Now they're back on the list of veggies that I like. Thank you so much for the receipe, and the great pictures.

The Cooking Photographer said...

Amy I think they are even better cold the next day. I'm bringing them just that way to a potluck today.

Laura

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