Garlic Roasted Brussels Sprouts

Pre-heat oven to 350 degrees. Use enough Brussels Sprouts to coat the bottom of a Pyrex casserole dish(or as many as you think you’ll eat)- they’re delicious, so even if we make more, we usually end up finishing what fills a 9×9 pan between the two of us (approx. 2/3 C each). Cut the ends off and then cut all of the sprouts in half. Place them directly in the pan and press 4 or more large garlic cloves in your garlic press right into the dish. Drizzle Olive Oil over them (it usually ends up being about 1 TBSP for us) and then toss the sprouts, garlic, and olive oil. Sprinkle with a little bit of sea salt (if desired) and bake for 30-35 minutes. The Brussels Sprouts should have started to caramelize by this point, but if you want them a bit more crisp; switch your broiler on for a minute or so- you have to watch very closely, because you want them to be crispy, but not scorched.

I hope you guys like this recipe. It is a Fall staple for us. They are especially good with the Chicken Apple Sausage, which you can get at Costco. We prepare the sausages by slicing them down the middle and frying them in a pan (they become caramelized as well). Another thing that goes well with this meal is mashed sweet potatoes- delicious, filling, and I think it’s Paleo as well.

:o)