Roasted brussels sprouts ( #foodie Friday)

Easy, quick and delicious!

People seem to love or hate brussels sprouts, though this recipe may change the minds of even those who never liked them before.

The below are approximate amounts…I pretty much just threw it all together without measuring. It bares noting that I only use recipes as ideas and I generally, (perhaps wrongly) expect others to do the same. Therefore my forte is NOT recipe writing. Experiment with quantities and find what you like. In the end that is what makes a creative cook, too. It teaches one to not rely only on the recipe. Some foods don’t allow for that as much as others, but most of what I am posting in the food sections here do.

●  1 lb brussel sprouts cleaned, with the bottoms trimmed off. Remove only outer leaves that are discolored or marred.

●  4 cloves of garlic minced

●  2 tbls butter or ghee (or whatever oil/fat you like to cook with, I choose traditional fats with high smoke points. Olive oil is good, but has a lower smoke point so I avoid it for high heat cooking. If you like the flavor, as I do, I often add it after something has been cooked)

●  1/2 tsp red pepper flakes

●  salt to taste

Toss the above and coat the sprouts well with the mixture. Put them into a roasting pan where they fit rather snugly.

Roast for approximately 45 minutes at 400 degrees. Check a couple of times and toss them if needed to have them brown uniformly.


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