Prep 10 mins
Cook 20 mins
I actually LOVE Brussels sprouts. I've really become fond of them cooked with a bit of sage as well. The roasting gives the outer leaves of the sprouts a crispy texture, while the middles remain nice and tender.
- Toss the Brussels sprouts with half of the olive oil, 1 tsp ground sage and a generous amount of salt and pepper.
- Place Brussels sprouts in a baking dish coated with cooking spray.
- Bake at 425 for 20-25 minutes or until spouts are crisp, yet tender.
- Heat remaining olive oil in a skillet over medium heat.
- Add sliced garlic and cook for about 3-4 minutes or until golden brown.
- Remove from heat and stir in fresh lemon juice if using.
- Add roasted sprouts to the garlic oil, and toss to combine.
I can't believe I made 'To Die For Brussel Sprouts'! I added nearly the juice of a whole (small) lemon which I really liked. I will definitely make them more often!
I've made them 3 times now, including for yesterday's Thanksgiving table. I don't prefer them as blackened as on the picture. I take them out of the oven when just slightly browned then finish with a minute or two in the microwave. If you would like to use fresh sage instead of ground (and not burn the leaves) make an infusion: Heat up olive oil (don't boil) then put the sage leaves in. If doing this, you can save the whole sauteeing step by also crushing the garlic and putting that in. Let the infusion rest anywhere from 15 minutes to a few hours. Strain out sage and garlic and use the flavored oil to coat the sprouts. Note: you can also do this with thyme leaves instead of sage.
These were wonderful! I roasted them at 350 for about 45 minutes as I was baking another dish at that temperature and they came out just perfect. The sage added great flavor. Thanks for sharing.