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Roasted Brussels Sprouts


It has taken me 50 years before I tried Brussels sprouts, and I must admit that I adore and love them! Lesson learned: It shouldn't take a person so long to try new things! The best season to find Brussels sprouts is in the fall and winter. Choose smaller heads that have pronounced green color and tight, firm heads. The fewer the wilted, loose leaves the better.

1 pound Brussels sprouts 
4 cloves garlic, sliced
3 tablespoons extra-virgin olive oil
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
Parmesan cheese

Preheat oven to 400 degrees. Cut off the ends of the Brussels sprouts and remove any wilted or yellow leaves. Cut them in half and place them in a bowl along with the garlic. Pour olive oil over them and sprinkle with salt and pepper. Carefully mix until sprouts are nicely oiled. Place in a heated cast iron skillet and cook over medium heat, with cut sides down. Cook until they begin to brown, 2-3 minutes. Place in oven and continue to cook for 8-10 minutes, tossing a few times so sprouts brown on all sides. Sprinkle with Parmesan cheese and serve immediately. Serves 4.
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