I love, love, love brussel sprouts. Lucky for me, we are now entering my favorite time of the year: sweatshirt weather and brussel sprout season. Hooray! I cook brussel sprouts lots of different ways, but the easiest and sometimes tastiest way is just to roast them up. This recipe is pretty foolproof but oh so delicious.
(yep, I made tacos again. at least i'm not blogging about it!)
Serves 4 as a side dish
1 pound brussel sprouts
2 tablespoons olive oil
1 red onion (or vidalia)
3 tablespoons fresh minced garlic
2 tablespoons fresh lime juice
1 teaspoon lime zest
Trim sprouts and halve lengthwise. Remove (dirty) outer leaves. Throw on baking sheet. Chop onion into same size slices so everything cooks evenly. Add onion, garlic, olive oil, zest to baking sheet and toss. Make sure everything is coated in olive oil and spread flat on the pan. This is important - if the vegetables are touching they won't crisp up like you want.
Roast at 450° for about 25 minutes. Add lime juice and stir to coat evenly. Roast for 10 more minutes of until nice and crispy.