Garlic Roasted Brussels Sprouts

Did you know that April is National Garlic Month?  We're huge fans, so we celebrate it every month at my house.  This month I decided I wanted to try and use it with one of my new favorite vegetables, brussels sprouts.  I wasn't a complete veggie hater growing up, but I definitely stuck to ordinary things like corn and carrots.  I turned my nose up at aspagaragus, broccoli and brussels sprouts until a few years ago, when I discovered how amazing vegetables are when you roast them.   They get even more amazing when you add garlic as they're roasting!

Sadly, I'm the only one who will eat brussels sprouts, so I halved the recipe, and used 4 cloves of garlic.   The house smelled so good, I could hardly wait for dinner!  I like for some of them to get really crispy brown edges, so I let mine go the full 25 minutes.   It definitely wouldn't be terrible to add some cooked applewood smoked bacon to them either.   Thank you to Katherine M-C. for sharing her recipe!

Huge thanks also to Caroline from Caroline's Cooking for hosting, and to all the #FoodieExtravaganza friends for sharing their recipes, check them out using the links at the bottom of the page!




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Garlic Roasted Brussels Sprouts
Ingredients
  • 1 pound fresh brussels sprouts, trimmed and halved
  • 1 medium red onion, large dice
  • 1 1/2 tablespoons olive oil
  • 4 garlic cloves, finely chopped
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
Instructions
Preheat oven to 425°. Place Brussels sprouts and onions on a foil-lined 15x10x1-in. baking pans. In a small bowl, mix oil, garlic, salt and pepper; drizzle mixture over the vegetables and toss to coat. Roast 20-25 minutes or until tender, stirring occasionally. Yield: 6 servings (1/2 cup each). 
Slightly adapted from: https://www.tasteofhome.com/recipes/garlic-roasted-brussels-sprouts


Foodie Extravaganza celebrates obscure food holidays, and we all post recipes using the same ingredient. Posting day is always the first Wednesday of each month. If you are a blogger and would like to join our group and blog along with us, come join our Facebook page Foodie Extravaganza. We would love to have you!  Today we're sharing our love of garlic for Foodie Extravaganza - see all the tasty recipe ideas below:



Comments

  1. Brussels sprouts are one of our favorites, especially roasted and garlic always makes good food...great food.

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  2. I have a bag of brussel sprout in my fridge right now- and a regular onion, not red, but plenty of garlic- this is happening tonight I think- looks right up our alley!

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  3. I know what you mean about the Brussels Sprouts. It wasn't until roasting that I enjoyed them either. Time was, I boiled the bejeezuss out of them then buried them in as much cheese sauce as possible. My cats used to stare wondering what on earth I was burying, and then eating. They were pale green, mushy and except for the cheese sauce smelled like death. The old "boiling vegetables to the point of soup" really was abusive. Then I roasted them and have been happy ever since. It's not even the same veggie!

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    Replies
    1. Every veggie was canned and cooked to mush growing up, and it's taken me a while to be brave enough to try some of them again :)

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  4. Brussels sprouts are definitely better roasted and like the idea of adding garlic as well.

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    1. I also made a dish with them shaved and pan sauteed that was good. But roasting is definitely my favorite way!

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  5. I knew I was gonna like this dish, just from the title. You have not let me down, Jolene! Looks delicious!

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    Replies
    1. And it's so easy, both to prep and to clean up!

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  6. We love roasted Brussels sprouts. I can't wait to try your version.

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  7. My husband loves brussels sprouts. I hated them until I discovered roasted ones too. This recipe will be appearing in my house very soon!

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    1. Both of my guys are serious veggie haters, but I keep on trying :) I probably didn't help foster a love for brussels sprouts with my son since I chocolate covered them for April Fools and told him it was a cake pop ;)

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  8. Love Brussels sprouts, not had them for a long time, but your dish looks super delicious.

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    Replies
    1. I'm just sorry it took me as long as it did to discover how great they are!

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