Brussels Sprouts in Garlic Sauce
If you're not a Brussels sprouts lover, you probably wouldn't look twice at this recipe. But that's no reason to miss out. Simply substitute green beans in place of the sprouts.
At a glance
6 cups trimmed Brussels sprouts, halved (about 2 lb.)
1 tbsp. olive oil, divided
1/2 tsp. salt
1/8 tsp. black pepper
3 garlic cloves, thinly sliced
1 tbsp. fresh lemon juice
- Preheat oven to 425 degrees.
- Trim Brussels sprouts, discard the tough outer leaves and trim off about 1/4 inch from stems but don't trim too much from the stems, or the sprouts will fall apart.
- Combine the Brussels sprouts, 1 1/2 tsp. oil, salt, and pepper. Place sprouts mixture in a 13 x 9-inch baking dish coated with cooking spray. Bake at 425 degrees for 25 minutes or until sprouts are crisp-tender and keep warm.
- Heat 1 1/2 tsp. olive oil in a small skillet over medium-low heat. Add garlic, and cook for 3 minutes or until golden brown, stirring occasionally. Remove from heat and stir in juice. Add to sprouts mixture and toss well.
Ready in 50 min
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