Brussels sprouts roasted in the oven with butter and garlic until their edges turn lightly golden, a popular and practical vegetable dish for modern tables. Served hot alongside a main course.
Wash the Brussels sprouts and remove the outer leaves, then halve them.
Mix thoroughly with melted butter, garlic, salt, and black pepper.
Arrange in a single layer on a baking tray, cut side down.
Bake in the preheated oven until the edges are browned and the insides are tender. Important: if you don't arrange them cut side down, they won't brown evenly.
Important: Cutting the Brussels sprouts in half and arranging them cut-side down gives a more pronounced browning. Caution: Check in the final minutes of baking, as the thin leaves can burn quickly.
If you blanch the Brussels sprouts in boiling water for a few minutes and drain them before cooking, they soften faster in the oven.
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