Roasted Brussels Sprouts

06. December 2003 Vegetables + Salads 0

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 350º. 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.