Brussels sprouts are coated in a garlic butter and then transferred to the oven to be roasted to mouth-watering perfection.
Oven-Roasted Brussels Sprouts
Ingredients Makes: 4 to 5 servings Time: 1 hour
20 brussels sprouts, cleaned and trimmed
4 garlic cloves, minced
2 Tbsp unsalted butter
2 Tbsp extra-virgin olive oil
1/3 tsp sea salt
black pepper to taste
Prepare oven and casserole dish. Preheat oven to 350 degrees F. Grease a 10-inch square casserole dish with coconut oil of butter.
Prepare brussels sprouts. Trim ends of brussels sprouts and rip off beaten outer leaves. Cut an ‘X’ into the bottom of each stem 1/2-inch deep, for quicker and even stem cooking.
Prepare garlic butter. In a small skillet over medium-low heat, melt the butter, stir in the olive oil and then add the minced garlic cloves. Lightly sauté the garlic for about 30 seconds or until fragrant, then add the prepared brussels sprouts. Fully coat the brussels sprouts in the garlic butter sauce and then transfer to a prepared casserole dish; pouring any remaining sauce on top.
Roast brussels sprouts. Roast brussels spouts in the preheated oven for about 40 minutes, Flip brussels sprouts every 10 to 15 minutes to keep from burning. The brussels sprouts should turn a golden brown when done. Pierce with a fork or knife to check for tenderness. Cooking time varies on size. Squeeze half a lime over brussels sprouts when done. Serve immediately.
Recipe shared by: J. Marshall
- Brussels Sprouts are an excellent source for the essential nutrient: Vitamin K, Vitamin C and Folate.
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