Crispy Brussels Sprouts
Votes: 4
Time: 55 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Make a simple yet delicious side dish with Brussels sprouts that will perfectly complement your holiday meats. Split Brussels sprouts are generously drizzled with olive oil, seasoned, and baked at a high temperature in the oven until the edges are crisp and golden brown, and the centers are tender and juicy. The only spices you'll need are salt, black pepper, and garlic. The garlic perfectly complements the distinctive flavor and aroma of Brussels sprouts. Serve immediately, while the outer leaves are still crisp.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 0.7 kg Brussels sprouts
- 4 cloves garlic, chopped
- 1/4 cup olive oil
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Cooking the dish according to the recipe:
- Preheat oven to 200°C.
- Cut large Brussels sprouts into quarters and small ones in half.
- Place the Brussels sprouts in a large baking dish or on a baking sheet. Add the garlic, season with salt and pepper, and drizzle with olive oil. Toss to coat. Place in the oven and roast for 35 minutes. Then increase the oven temperature to 425°F (220°C) and roast until tender and the outer leaves are golden brown and crisp, another 10 minutes. Transfer to a serving platter. Serve immediately.
Author of the recipe - Daphne Brogdon is a cooking show host.
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