It’s almost Thanksgiving, and do you know what that means? In a couple days, I get to spend time with my family back home and eat all of my favorite foods. Thanksgiving is basically just a day composed of all of the things I love eating the most. It’s great.
With everything that has been going on, I’ve barely even planned out what we should make on Thursday (crazy, I know), but I did manage to do some recipe testing this weekend and crank this one out for ya.
As a kid, I absolutely abhorred brussel sprouts. Like, I wouldn’t go near them with a ten-foot pole. But now, oddly enough, they are one of my favorite vegetables. My favorite way to cook them is to roast them in the oven until they are nicely browned and crispy. Normally, I love making them with bacon (like in this recipe), but I wanted to switch things up this year. Although this recipe would totally be awesome with some chopped bacon added in (what wouldn’t?!). Just saying.
Hope you enjoy this recipe, and stay tuned for more excitement in the next few weeks (Christmas cookies are coming!).
Roasted Garlic Brussel Sprouts
Makes 4-6 servings
1 lb brussel sprouts
1 yellow onion
1 head of garlic
1/4 tsp sage
1/4 tsp crushed rosemary
Sea salt & pepper to taste
1-2 tbsp olive oil
Preheat the oven to 450 F and line a baking sheet with parchment paper.
- Remove the stems from the brussel sprouts and cut into quarters. Set aside in a small mixing bowl.
- Cut the onion into strips and add to the bowl.
- Peel the cloves of garlic and add to the bowl.
- Toss the vegetables with seasonings and oil until evenly coated.
- Spread the vegetables on the baking sheet and bake for 25 minutes.