Brussels sprouts, that is.
Easy Baked Brussels Sprouts
- 2 cups Brussels sprouts
- 2 tbsp unsalted butter
- 2 crushed garlic cloves
- 1/4 tsp red pepper flakes
- Salt & Pepper
Rinse the B-sprouts.
Cut off the top end of each sprout, but only enough so that it doesn’t fall apart.
And slice each one length-wise in half.
Take the 2 tbsp of butter and rub the bottom of a pan lightly. When cooking, I prefer butter to oil. When cooked, oil chemically alters, losing a lot of its healthful advantages. A little butter, therefore, actually becomes a healthier choice. It’ll move with ease through your body. Also, it tastes awesome.
Place the halved Brussels sprouts face down in the pan.
Take off the skins of two garlic gloves, crush them, and let them cook lightly in a pan with the remainder of the butter you used to coat the bottom of the pan until the butter is thoroughly melted. Be careful not to overcook the butter. You don’t want brown butter, you want to cook the garlic just enough to release the taste.
Massage the garlic butter into the Brussels sprouts and season with red pepper flakes and Salt & Pepper.
Cook at 450 degrees F for 20 minutes or until soft–make sure to flip them about 15 minutes in.
Heat up your favorite marinara sauce and serve!
Voila! The great thing about this side-dish is that you can replace the Brussels sprouts with just about any other root vegetable–carrots, asparagus, broccoli, cauliflower, beets, etc. Never gets old.