So the other night I was experimenting with new ways to cook Brussels sprouts and I came up with this tasty little recipe. If you like your vegetables cooked, but slightly crunchy (so not all the nutrients are zapped), you may enjoy this.
|Photo courtesy of whiteonricecouple.com|
16 oz. Brussel sprouts, cut into halves
1/4 cup virgin olive oil
1 tsp. chopped fresh thyme (or 1/2 tsp. dried thyme)
1 tsp. chopped fresh rosemary (or 1/2 tsp. dried rosemary)
1/4 tsp. pepper
1/4 tsp. minced garlic
2 tsp. sugar
1/4 tsp. salt
Add 4 tbsp. of olive oil to a roasting pan or baking dish for additional coating. Add Brussels sprouts and cook for 25-30 minutes. Serves 6 people.