Roasted Brussels sprouts with toasted garlic from Vegan with a Vengeance: Over 150 Delicious, Cheap, Animal-Free Recipes That Rock (page 125) by Isa Chandra Moskowitz

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Notes about this recipe

  • mharriman on December 27, 2021

    For me, the coarse sea salt added the final five minutes brought the right amount of zing to the sprouts. A good vegetable side dish or one to eat simply on its own if you’re in the mood for Brussels sprouts.

  • lorloff on November 05, 2020

    I totally agree. This is a very simple Brussels sprouts recipe that is elemental. Only four ingredients. Easy and delicious. I thought it might be under salted but I used grey sea salt in the amount specified and it was perfect. The only change I would suggest is to cook the Brussels sprouts 9 minutes and add the garlic for the last 6 minutes. I cut the garlic a bit finer not quite minced. My garlic at five minutes at 400 in a convection bake setting did not toast. Will make again.

  • patioweather on April 09, 2018

    After over ten years, this is still how I usually prepare brussels sprouts. Easy, with a great balance of crunch and softness.

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