My liking of Brussels sprouts is most likely explained by my heritage – anything cabbage is a staple in Eastern European kitchens. However, I know that most people either love them or hate them. My Mother in law hates them and my husband loves them. So it definitely doesn’t run in a family. The first time I cooked them was the very first time I made my now husband dinner at my apartment which was not furnished yet. We ate on a blanket on the floor and to this day it is one of my favorite memories from when we dated.
Cooking is my love language and discovering how grateful he was turned out to be addictive. I roasted these mini cabbages along with baby potatoes and served it with salmon.
Since them, I’ve cooked them many times and this recipe is my go to. If I serve it with chicken, I add cooked bacon. Sometimes I toss it with Italian sausage and top with cheese. Toasted walnuts would give it a nice crunch and cherry tomatoes would add a pop of color.
Garlic Brussels Sprouts
- 9 oz Brussels sprouts, outer leaves removed, large ones halved
- 5-6 garlic cloves Don’t let this number scare you! It will be caramelized and slowly roasted, so the flavor will be fantastic.
- 1 Tb olive oil
- 2 tsp butter
- salt, freshly ground black pepper, paprika to taste
- sharp Cheddar optional topping
- Pre heat the oven to 400F.
- If the garlic cloves vary in size, cut them lengthwise to make them roughly the same size.
- Pre heat the butter and olive oil over medium heat in an oven proof pan big enough to fit the Brussels sprouts and garlic. It’s okay to crowd them a little bit.
- Add the garlic and cook for about 10 minutes, shaking the pan occasionally. When the garlic browns (that should take about 10 minutes), add the Brussels sprouts.
- Sprinkle with salt and freshly ground black pepper to taste (for me it’s about 1/8 tsp of each) and paprika. Toss well.
- If there are any exceptionally large halves of Brussels sprouts, flip them cut size down and put the pan in the oven for 15 minutes.
- When finished, sprinkle grated cheese on top (if using) and put back in the oven long enough for the cheese to melt.
- Serve and enjoy!