Spread the brussels sprouts on the sheet pan.

Brussel sprouts recipe roasted garlic. Bake in preheated oven until brussels sprouts are slightly browned, 10. Take out of the oven and sprinkle with lemon juice, parmesan cheese and red pepper flakes for a little kick. Place the whole brussels sprouts on the baking sheet and toss with the oil, salt, pepper, and cayenne.

Add olive oil, garlic, pepper, salt and rosemary in a bowl. Toss halved brussels sprouts until evenly coated. Trim the brussels sprouts by cutting off the stem and removing the dry outer leaves.

Spray a sheet pan with cooking oil spray or olive oil. Then slice each one lengthwise. Heat oil in a cast iron skillet until shimmering.

Add trimmed brussels sprouts to a bowl. Web ingredients 400g/14oz brussels sprouts, cut in half 2 tbsp olive oil 50g/1¾oz butter, at room temperature 3 garlic cloves, crushed to a paste with a little salt ½ nutmeg, freshly grated. Web heat 2 tablespoons olive oil in a small skillet over medium heat;

The seasonings and butter complement the slightly acerbic edge that brussels sprouts have, and round them out with a smooth and savory finish. Add the rest of the ingredients to the bowl and toss to cover. The best way to reheat roasted brussels sprouts is in the oven.

Toss together brussels sprouts, olive oil, garlic, salt and pepper on a large rimmed baking sheet. Then pour the melted butter on top. Slice the ends off of the sprouts and remove loose, discolored, or damaged leaves from the outside.