There are few things better than roasted brussel sprouts as part of a Thanksgiving dinner… This is a great (and easy) recipe for those who already love them and for those who have not yet experienced all that these awesome sprouts have to offer.
What you will need:
2lbs Brussel Sprouts
1 cup of sun dried tomatoes, chopped into small pieces
2 cloves garlic, minced
salt and pepper
Pre-heat the oven to 375.
Start with cleaning your brussel sprouts by chopping off a bit of the stem and slicing them in half.
In a mixing bowl, mix together ¼ cup olive oil, minced garlic and chopped sun dried tomatoes. Begin adding the halved brussel sprouts while mixing so that everything is coated in the olive oil. Add more oil if needed.
Spread everything out on a baking sheet (lined with parchment paper to prevent a messy clean up) and bake at 375 for 30-40 minutes, until the outer leaves are browning and getting crispy.
If you want to keep some moisture in the brussel sprouts, add a little water to the baking pan before roasting.
(This recipe serves 4-6 people)
with love and thankfulness,