A practical vegetable dish loved on modern tables, these Brussels sprouts are roasted in the oven with butter and garlic until the edges are lightly browned. Serve hot alongside a main course.
Wash the Brussels sprouts, remove the outer leaves, and halve them.
Toss thoroughly with the melted butter, garlic, salt, and black pepper.
Arrange in a single layer on a baking sheet, cut-side down.
Roast in a preheated oven until the edges are browned and the centers are tender. Important: arranging them cut-side down helps them brown evenly.
For more pronounced browning, halve the Brussels sprouts and arrange them cut-side down. Check them during the final minutes of roasting, as the thin leaves can burn quickly. Allergen: contains dairy according to the ingredient list. Check packaged products for other allergens.
No one has commented on this recipe yet. Write the first comment.
Recipes tried by those who liked this one, fitting the same table.
Suggestions, complaints or questions — we read them all.
Your message has been saved. Our team will read it; if you left an email address, we will reply there when needed.
