If only more parents would roast Brussels sprouts, there’d be more children eating them.
2 pints of Brussels sprouts, washed, trimmed, halved
1 garlic bulb, peeled and crushed
fresh thyme leaves
salt, pepper, olive oil
1. Preheat oven to 350Âº. Toss and shake all the ingredients in a covered bowl.
2. Transfer to a shallow baking pan and roast until tender and the edges start to brown, about 30 minutes.