Roasted Garlic & Brussel Sprouts

This is an easy go to recipe that I really love. Even some people who think they don't like Brussel Sprouts have been converted by this one.

Beautiful Color

 

 

Yield 4 servings

Time About 40 minutes

Summary

Cooked this way, the outer leaves become crisp and the center is tender.

Ingredients

• 1 pint brussel sprouts (about a pound)
•  extra virgin olive oil, to coat bottom of pan
• 10 cloves garlic
• Salt and pepper to taste

Method

• 1. Heat oven to 450 degrees. Trim bottom of brussels sprouts, and slice each in half top to bottom. Heat oil in cast-iron pan over medium-high heat until it shimmers; put sprouts cut side down in one layer in pan. Put in garlic, (I don't peel just cut off end), and sprinkle with salt and pepper.
• 2. Cook, undisturbed, until sprouts begin to brown on bottom, and transfer to oven. Cook, shaking pan occasionally, until sprouts are quite brown and tender, about 20-30min.
• 3. Taste, and add more salt and pepper if necessary.
• 4. Remember don't eat the garlic skins, remove before eating.
• Serve hot, warm or even cold the next day.

If you don't have a pan that can go into oven, just transfer sprouts and garlic to a baking pan brown side down.
** This recipe was originally posted by Mark Bittman NYTimes.