2 bulbs of fresh garlic
24oz of fresh brussel sprouts (2 packages)
organic extra virgin olive oil (EVOO)
organic sea salt and black pepper to taste
You will also need a caserole dish with a cover or a Dutch Oven.
As always, cut and chop all your ingredients first. This has always been my zen kitchen formula...along with a glass of red wine of course.
You will want to chop off the bottom of the Brussels Sprouts and peel off the outer layer of leaves. Next, slice shallots into thin rings. You can either mince the garlic with a press, chop in a food processor or leave the cloves whole as I love to do. I often eat roasted garlic cloves whole in salad or along with any combo of veggies I've roasted. I know this isn't for everyone and there is certainly room for plenty of variation here.
Preheat your oven to 375. Place washed Brussels Sprouts in your oven safe dish. Layer shallot rings and garlic cloves on top. Avoid placing the garlic cloves at the bottom of the dish as they may very well burn. Finally, drizzle with EVOO and add sea salt and pepper to taste.
Now pop them in the oven on 375 for about 45 minutes to 1 hour. Check periodically to be sure they are not getting too soft. The Brussels Sprouts should remain vibrant green. The garlic should be soft and slightly brown on the edges, and the shallots should be starting to turn transparent. I always prefer my veggies on the firmer side. Remember we are eating for health and beauty so we don't want to cook out all the good stuff!
That's it! This is an easy one. Sometimes I roast these and eat them along with a salad, or as a side with a veggie burger. The flavor is addictive!
Hope you enjoy the recipe and Happy Weekend, my friends.