Brussels Sprouts With Browned Garlic
For 6 servings
6 cups trimmed Brussels sprouts, halved (about 2 lbs)
1 Tbsp olive oil, divided (I used not quite a teaspoon)
1/2 tsp salt
1/2 tsp black pepper
3 garlic cloves, thinly sliced
1 Tbsp fresh lemon juice
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.
1. Preheat oven to 425 degrees.
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 degrees 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.