Roasted Brussels Sprouts
a la Suzie
From the recipe box of travel writer Carole Terwilliger Meyers.
My daughter devised this healthy recipe (do visit her Peas, Love & Jalapenos vegan recipe blog). I can’t get enough of these, so I usually double the recipe. I even like them cold. Cooking them on aluminum foil makes clean-up easier. I recommend cooking no more than one pound per baking sheet, so that there is a little space around each sprout, which keeps them crisper.
1 pound Brussels sprouts, trimmed and cut in quarters
6 cloves garlic, chopped
1/4 cup olive oil
salt and pepper to taste
Mix in a bowl. Place on a cookie sheet lined with aluminum foil.
425 degrees, 30 minutes.
(www.berkeleyandbeyond2.com; copyright Carole Terwilliger Meyers)