Inspiration: The process of being mentally stimulated to do or feel something.
That’s how I felt before the creation of this deliciously tasty treat.
One of my absolute FAVORITE things to eat is Roasted Broccoli. I could literally eat it every day. I do not like it raw, steamed, boiled, etc. But roast it with olive oil until it is golden brown and it takes on a whole new personality. For the most amazing broccoli recipe in the world, check out this blog, The Amateur Gourmet. It is here that I fell in love with the idea to roast every kind of vegetable I could.
This recipe may seem very similar to the broccoli recipe (which is why I call it an “inspired”), but I have changed up a few things to add a little of my own flair. It is great as a side dish for a meal or can be eaten alone as a snack by itself. I typically roast veggies a few times a week, whether it is broccoli, cauliflower, zucchini, etc. Brussel sprouts are now one of our family favorites. Oddly enough, I grew up hating those little green sprouts. I guess you have never tasted a good sprout until you have had it eaten it smothered in garlic with delicious crispy brown edges. Soooooo good….
Another cool tidbit about brussel sprouts is that they are a vegetable from the cruciferous family, as is broccoli. Is it any coincidence that these veggies that are amazing for us come from a food group that was named after the cross they represent in their flowers? I think not. A lot of good stuff comes from the cross Check out more about the healthy benefits of cruciferous veggies HERE.
I hope this recipe will inspire you to go out and roast some veggies this week. You won’t regret it!
CONTINUE HERE FOR PICTURE TUTORIAL:
Preheat the oven to 450°. Slice 3 cups of Brussel sprouts in half. If you wash them first, make sure they are completely dry. This is important so that they turn out crispy.
Peel 4-5 garlic cloves and sprinkle with 1/2 tsp salt.
Finely mince garlic with large knife. Be kind to your fingers.
Once you have minced the garlic as fine as you can get it, take the flat blade of the knife and push the garlic into the cutting board as you drag the knife in one direction. Pick up the knife and drag it across the garlic in the opposing direction. Chop a little more in between the smushing process. You are trying to create more of a paste using the garlic and salt. This will help the garlic coat the sprouts easier.
Place Brussel sprouts in a bowl with garlic paste, 2 tbsp extra virgin olive oil, and remaining 1/2 tsp salt. Toss to completely coat the sprouts.
Pour the entire mixture out on a foil lined baking sheet.
Put sprouts in the oven and bake for 12-15 minutes or until they begin to turn brown and crispy on the outsides.
Before removing from the pan, toss with 1 more tbsp olive oil and the juice of a lemon. Grate 1/4 cup-1/3 cup manchengo cheese on top and let melt.
I dare you not to eat a few before you put them on a plate. Soooooo good!! I love to eat the little crispy flakes that fall off by themselves on the baking sheet. It’s like a delicious garlic veggie chip. A guilty pleasure you don’t have to feel guilty about!
These also go great as a side dish for dinner!!