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.
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° for 25 minutes or until sprouts are crisp-tender. Keep warm.
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.
I simplified this recipe a bit, since I was short on time. I used steam fresh Brussels sprouts, which I microwaved for 4-1/2 minutes. While that was going, I sautéed the garlic in about 1 Tbsp real butter. I added the Brussels sprouts to the sauté pan, then added salt and pepper and a touch of lemon. I sautéed for about 3 minutes on medium-low, then covered it, turned off the heat, & let it sit while I finished plating everything else (about 4 minutes). It is absolutely delicious! My prep time - about 5 minutes. Total cook time, including sitting - about 12 minutes.
Super-easy. Prepped early in the day & along with the garlic, sautéed some leftover shallot, otherwise made to recipe. Popped into oven just before CL's Herb Roast Chicken came out. Simple and very good.
I didn't like this recipe at all. I really like brussels sprouts...but, this recipe was horrible. They smelled good while cooking but the taste was like a blah...I didn't have the heart to make my daughter explore. I will not try to recreate this again. Sorry....
Let me just start by saying I really don't like brussels sprouts. I got some from a friend and wanted to cook them for my husband since he enjoys them. They smelled wonderful and looked great in the bowl. This recipe was very easy and quick. I ate one and was able to get it down unlike the one other time I tried them. I will probably never make them again but if for some reason I had to, this is the recipe I'd use. The other flavors (garlic, lemon) are nice.
This dish is the perfect combination of simplicity, light and great taste. I will make this again and again. I used a slight bit more oil 2 tsp instead of 1 1/2 for the garlic browning portion of the recipe. I used a cast iron skillet for browning the garlic. It really worked great.
I have now modified this recipe to add carrots and parsnips. Awesome. I also do a huge batch to eat for a couple of days. This reheats beautifully. This year I made this the day ahead for thanksgiving. It was a hit. You must leave th sprouts and other veggies in until they have brown spots.
I agree with Gypsychefs, this recipe is not nearly as good as others make it out to be. For the most part it tastes like unseasoned roasted brussels sprouts.
For a far more delicious (but less healthy) recipe, look on Better Homes and Gardens' website for "Creamy Brussels Sprouts."
These were great! I added some pine nuts when browning the garlic, and they were a great addition. As some of the other reviewers said, some of the leaves fell off and browned, but they were crispy and delicious, so I'll try to make sure this happens whenever I make them. These are really easy and delicious!