Brussels Sprouts with Browned Garlic |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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To trim Brussels sprouts, discard the tough outer leaves and trim off about 1/4 inch from stems. Don't trim too much from the stems, or the sprouts will fall apart. If you're not a Brussels sprouts lover, try substituting green beans. Be sure to brown the garlic over low heat, because it can burn in a flash. Ingredients:
6 cups trimmed brussels sprouts, halved (about 2 pounds) |
1 tablespoon olive oil, divided |
1/2 teaspoon salt |
1/8 teaspoon black pepper |
cooking spray |
3 garlic cloves, thinly sliced |
1 tablespoon fresh lemon juice |
Directions:
1. Preheat oven to 425°.
2. Combine the Brussels sprouts, 1 1/2 teaspoons oil, salt, and pepper. Place sprouts mixture in a 13 x 9-inch baking dish coated with cooking spray. Bake at 425° for 25 minutes or until sprouts are crisp-tender. Keep warm.
3. Heat 1 1/2 teaspoons olive oil in a small skillet over medium-low heat. Add garlic, and cook for 3 minutes or until golden brown, stirring occasionally. Remove from heat; stir in juice. Add to sprouts mixture; toss well.
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