I used to hate Brussels sprouts, but I have already told you everything about it in Try something new: Brussels sprouts. So, let’s assume that you have tried it – as I said, and liked it – as I knew you would, and pick up from there?
For the past 3 years I’ve been making Brussels sprouts the same way – 375 F degrees, salt, pepper, extra virgin olive oil – and we liked it just like that. But last Saturday I thought – OK, enough, I got to try something else. I grabbed a few garlic cloves, sent the kid to cut some thyme sprigs from the backyard plant, chop chop, and – voila! A new variation was born. Yummy, just the same. Easy to make, just the same.
I eat these little devils as if they were peanuts; they are small and sneaky, and taste so good.
OK, I’m not kidding myself. I know some of you are still not convinced. I didn’t have much luck either trying to convert some people I know from mashed potatoes to Brussels sprouts. What can I tell you? It only means there will be more for me! Ha, ha, hah, hhhhhhhhhaa.
But seriously now, give it a chance.
Garlic & Thyme Brussels Sprouts
Makes 4-6 servings
1 1/2 – 2 lbs. Brussels sprouts
3 tablespoons extra virgin olive oil
Ground black pepper
A few garlic cloves, chopped
A few sprigs of thyme, leaves picked off from the stems
Preheat oven to 375 F degrees.Cut off the ends of the Brussels sprouts and pull off any rough outer leaves. If they are big, cut in half. Place on baking sheet. Drizzle extra virgin olive oil, and sprinkle salt, black pepper, garlic, and thyme. Mix together.Roast for 30-40 minutes, until outside in browned and they are tender inside. Turn the sprouts halfway through the cooking time so they brown evenly.